Beef Tenderloin Steaks with Port Reduction and Blue Cheese
Nb persons: 0
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 4 (4-ounce) | filet mignon steaks, trimmed |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| Cooking spray | |
| 3/4 cup | port or other sweet red wine |
| 2 tablespoons | jellied cranberry sauce |
| 2 tablespoons | fat-free, less-sodium beef broth |
| 1/8 teaspoon | salt |
| 1/8 teaspoon | black pepper |
| 1 | garlic clove, minced |
| 2 tablespoons | crumbled blue cheese |
Preparation
1. Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat steaks with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
2. Add port, cranberry sauce, broth, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic to pan, scraping pan to loosen browned bits. Reduce heat, and cook until liquid is reduced to 1/4 cup (about 4 minutes). Serve steaks with sauce; top with cheese.
Nutritional Information
Calories:
282 (33% from fat)
Fat:
10.2g (sat 4.1g,mono 3.8g,poly 0.4g)
Protein:
24.7g
Carbohydrate:
9.8g
Fiber:
0.2g
Cholesterol:
73mg
Iron:
3.3mg
Sodium:
361mg
Calcium:
35mg
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