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Tenderloin Steaks with Cherry Sauce

 Tenderloin Steaks with Cherry Sauce
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. --Jacob Kitzman, Seattle, Washington
4 ServingsPrep/Total Time: 25 min.

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

  • 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.
  • 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°).
  • Serve steaks with cherry sauce and sprinkle with green onion. Yield:
  • 4 servings.
Nutritional Facts: 1 steak with 1 tablespoon sauce equals 291 calories, 9 g fat (4 g saturated fat), 55 mg cholesterol, 461 mg sodium, 15 g carbohydrate, 1 g fiber,

2 of 2

Tenderloin Steaks with Cherry Sauce (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.