Beef Tenderloin Steaks With Port Reduction And Blue Cheese
- 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
- 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.
- 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.
filet, salt, black pepper, cooking spray, port, cranberry sauce, beef broth, salt, black pepper, garlic, blue cheese
Taken from www.myrecipes.com/recipe/beef-tenderloin-steaks-with-port-reduction-blue-cheese (may not work)