Beef Tenderloin Steaks with Port Reduction and Blue Cheese

Hubba, hubba. This recipe was amazing. I happily ate leftovers for days. You definitely need a veggie with it, though since the portions are not so huge. One other tip: really wait for the sauce to cook down. Mmmnn.

• 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.
Nutritional Information
Amount per serving

Calories: 282
Calories from fat: 33%
Fat: 10.2g
Saturated fat: 4.1g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 0.4g
Protein: 24.7g
Carbohydrate: 9.8g
Fiber: 0.2g
Cholesterol: 73mg
Iron: 3.3mg
Sodium: 361mg
Calcium: 35mg