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

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.

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)