Peppered Filets with Cherry Port Sauce for 2
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 TimePrep/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 135°; medium, 140°; medium-well, 145°).
- 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. 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.
Nutrition Facts1 each: 710 calories, 19g fat (8g saturated fat), 112mg cholesterol, 319mg sodium, 59g carbohydrate (44g sugars, 3g fiber), 54g protein.
Originally published as Peppered Beef Fillets with Raisin-Cherry Wine Sauce in Country Woman June/July 2010
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