Peppered Filets with Cherry Port Sauce for 2 |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I like to serve my peppery beef steaks with a light, vegetable side dish. Creative cooks can substitute dried cranberries for the cherries and feta for blue cheese.Barb Lento, Houston, Pennsylvania 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 |
Directions:
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 145°; medium, 160°; well-done, 170°).
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. Yield: 2 servings.
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