PEPPERED FILETS WITH CHERRY PORT SAUCE FOR 2

Peppered Filets with Cherry Port Sauce for 2 image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

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Ingredients

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

Steps:

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 Facts : Calories 710 calories, Fat 19g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 319mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 54g protein.