Peppered Filets with Cherry Port Sauce for 2 Recipe
Peppered Filets with Cherry Port Sauce for 2 Recipe photo by Taste of Home
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Peppered Filets with Cherry Port Sauce for 2 Recipe

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I like to serve my peppery beef steaks with a light vegetable side dish. You can substitute dried cranberries for the cherries and feta for the blue cheese.—Barb Lento, Houston, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 2 beef tenderloin steaks (8 ounces each)
  • 2 teaspoons coarsely ground pepper
  • 1 cup dry red wine
  • 1/2 cup chopped red onion
  • 1/3 cup golden raisins
  • 1/3 cup dried cherries
  • 2 tablespoons sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground mustard
  • Dash salt
  • 2 teaspoons cold water
  • 1/4 cup crumbled blue cheese

Nutritional Facts

1 each: 710 calories, 19g fat (8g saturated fat), 112mg cholesterol, 319mg sodium, 59g carbohydrate (44g sugars, 3g fiber), 54g protein

Directions

  1. Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  2. Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half.
  3. Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese. Yield: 2 servings.
Originally published as Peppered Filets with Cherry Port Sauce for 2 in Country Woman June/July 2010, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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