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

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. Creative cooks can substitute dried cranberries for the cherries and feta for 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 steak with 1/3 cup sauce equals 710 calories, 19 g fat (8 g saturated fat), 112 mg cholesterol, 319 mg sodium, 59 g carbohydrate, 3 g fiber, 54 g 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

Nutritional Facts

1 steak with 1/3 cup sauce equals 710 calories, 19 g fat (8 g saturated fat), 112 mg cholesterol, 319 mg sodium, 59 g carbohydrate, 3 g fiber, 54 g protein.

This recipe pairs well with a light red wine.

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