Peppered Filets With Cherry Port Sauce For 2

• 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

1. 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half.
3. 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.

beef tenderloin, ground pepper, red wine, red onion, golden raisins, dried cherries, sugar, cornstarch, ground mustard, salt, cold water, blue cheese

Taken from www.tasteofhome.com/recipes/peppered-filets-with-cherry-port-sauce-for-2/ (may not work)