s BEEF TENDERLOIN STEAKS WITH PORT REDUCTION & BLUE CHEESE ***
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s BEEF TENDERLOIN STEAKS WITH PORT REDUCTION & BLUE CHEESE ***
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Ingredients
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Instructions Instructions: *** 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 meat's texture. 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. 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 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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