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Tenderloin Steaks with Cherry Sauce Recipe
Tenderloin Steaks with Cherry Sauce Recipe photo by Taste of Home
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Tenderloin Steaks with Cherry Sauce Recipe

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This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. --Jacob Kitzman, Seattle, Washington
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/3 cup dried tart cherries
  • 3/4 cup port wine
  • 2 teaspoons butter
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon coarsely ground pepper
  • 4 beef tenderloin steaks (4 ounces each)
  • 1 green onion, chopped

Nutritional Facts

291 calories: 1 steak with 1 tablespoon sauce, 9g fat (4g saturated fat), 55mg cholesterol, 461mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 25g protein Diabetic Exchanges: 1 starch, 3 lean meat 0 fat.

Directions

  1. Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Serve steaks with cherry sauce and sprinkle with green onion. Yield: 4 servings.
Originally published as Tenderloin Steaks with Cherry Sauce in Simple & Delicious December/January 2013, p26

Light-Bodied Red Wine

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


Reviews for Tenderloin Steaks with Cherry Sauce

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
browns19fan
Reviewed May. 26, 2016

"My husband and I agreed -- these just might be the best steaks we've ever eaten! Next time I will make the full amount of sauce (instead of halving it for the two of us) and serve it with couscous as suggested."

MY REVIEW
camccarthy
Reviewed May. 2, 2013

"I bought good steaks and they cooked perfectly. So most and tender. And the cherry sauce was a great accompaniment; I served the steaks with couscous, which the sauce was great with as well."

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