Tenderloin Steaks with Cherry Sauce
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. —Jacob Kitzman, Seattle, Washington
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
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 135°; medium, 140°; medium-well, 145°).
-
3.
Serve steaks with cherry sauce and sprinkle with green onion.
Nutrition Facts
1 steak with 1 tablespoon sauce: 291 calories, 9g fat (4g saturated fat), 55mg cholesterol, 461mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC