Best Beef Tenderloin Steak W Cherry Port Sauce Recipes

TENDERLOIN STEAKS WITH CHERRY SAUCE

Steps:

• 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 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.

BEEF TENDERLOIN WITH PORT SAUCE

Steps:

• Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.
• In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.
• To serve, slice the beef, top with sauce and garnish with parsley.
• What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.

BEEF TENDERLOIN STEAK W/ CHERRY-PORT SAUCE

Steps:

• Set oven to broil.
• Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand for 30 minutes for the cherries to absorb most of the liquid.
• Coat beef with cooking spray; sprinkle with salt and pepper. Broil 6 inches from heat for 15 minutes. Reduce heat to 375 and bake for 30 minutes or until meat thermometer reads 145 degrees. Let stand 10 minutes before slicing.
• Heat oil in pan over medium-high heat. Add shallot and garlic; saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup. Pour over steaks. Serve immediately.
• Serving size is 1 steak with 2 tbsp sauce.

BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE

Steps:

• Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
• Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
• Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

Steps:

• FOR SAUCE:
• Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• FOR STEAKS:
• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
• Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
• Spoon sauce over steaks and serve.

BEEF TENDERLOIN IN CHERRY SAUCE

Steps:

• Drain the cherry juice into a large saucepan and set the cherries aside.
• Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
• Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
• Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
• Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
• Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
• Heat the olive oil in a large, heavy skillet over high heat.
• Sprinkle the steaks with salt and pepper and add them to the hot oil.
• Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
• Transfer the steaks to a large platter.
• Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan.
• Stir in the butter and grenadine syrup, the sauce should be bright red.
• Cook until the beef is heated through, about 2 minutes longer.
• Season the sauce to taste with salt and pepper, if necessary.
• Transfer the beef tenderloin steaks to warmed dinner plates.
• Spoon the cherry sauce over them and serve at once.

BEEF TENDERLOIN STEAK WITH PORT SAUCE

Steps:

• Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a large heavy bottomed pan.
• Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 tbsp butter; sear both sides of steak until well coloured. (Depending on size of steak, this may have to be done in two batches.).
• Finish cooking in oven for desired doneness, about 5 minutes for medium rare. Remove from heat, transfer to cutting board and let rest, covered, for at least 10 minutes.
• In same pan, add 1 tbsp oil and sweat shallot until softened and lightly coloured. Add port to deglaze and bring to simmer, reducing slightly.
• Add beef stock and simmer; reduce volume by half. Remove from heat and swirl in 2 tbsp butter. Season sauce to taste with salt and pepper.

BEEF TENDERLOIN WITH CHERRY PORT SAUCE AND GORGONZOLA

Steps:

• Season the steaks with the black pepper and thyme.
• Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the steaks and onion and cook the steaks about 10 minutes for rare or to desired doneness. Remove the steaks and onion from the skillet and keep warm.
• Add the stock, wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the steaks. Sprinkle with the cheese.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.