Beef Tenderloin Steaks with Port Reduction and Blue Cheese

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.

Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)

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.

Nutritional Information

Calories:

282 (33% from fat)

Fat:

10.2g (sat 4.1g,mono 3.8g,poly 0.4g)

Protein:

24.7g

Carbohydrate:

9.8g

Fiber:

0.2g

Cholesterol:

73mg

Iron:

3.3mg

Sodium:

361mg

Calcium:

35mg