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Peppered Filets with Cherry Port Sauce for 2 Recipe

Peppered Filets with Cherry Port Sauce for 2 Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Peppered Filets with Cherry Port Sauce for 2

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Wine Pairings

Light-Bodied Red Wine

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