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Beef Tenderloin Steaks w/ Port Reduction

Source of Recipe

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Beef Tenderloin Steaks with Port Reduction and Blue Cheese

Myrecipes.com – e-mail
Alyson Haynes, Cooking Light - October 2008
4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)
Total time: 15 Minutes


Ingredients:
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

Preparation
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.

One serving equals: Calories 282 (Calories from fat 33 %); Fat 10.2 g (Satfat 4.1 g, Monofat 3.8 g, Polyfat 0.4 g); Protein 24.7 g; Carbohydrate 9.8 g; Fiber 0.2 g; Cholesterol 73 mg; Iron 3.3 mg; Sodium 361 mg