2-15-09 very good
Add Brussels sprouts and wild rice to this entertaining-worthy dish.
Use a large skillet to accommodate cooking the four steaks at once. If
they're crowded in a small pan, the steaks will "steam," affecting the
4 (4-ounce) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
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.
Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1
1/2 teaspoons cheese)
CALORIES 282 (33% from fat); FAT 10.2g (sat 4.1g,mono 3.8g,poly 0.4g);
IRON 3.3mg; CHOLESTEROL 73mg; CALCIUM 35mg; CARBOHYDRATE 9.8g; SODIUM
361mg; PROTEIN 24.7g; FIBER 0.2g
Cooking Light, OCTOBER 2008
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