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Peppered Filets with Cherry Port Sauce for 2

 Peppered Filets with Cherry Port Sauce for 2
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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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°).
  • Meanwhile, in a small saucepan, combine the wine, onion, raisins,
  • cherries and sugar. Bring to a boil; cook until liquid is reduced by
  • half.
  • Combine the cornstarch, mustard, salt and water until smooth.

2 of 2

Peppered Filets with Cherry Port Sauce for 2 (continued)

Directions (continued)

  • 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 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.