Beef Tenderloin Steak W Cherry Port Sauce Recipe

Ingredients for Beef Tenderloin Steak W Cherry Port Sauce

• Dried Cherries
• Port Wine
• Cherry Juice
• 1 pound beef tenderloin
• Butter Flavored Cooking Spray
• Salt to taste
• Black Pepper
• Olive Oil
• Shallots
• Garlic Clove
• Low Sodium Beef Broth
• Dried Thyme

How to Make Beef Tenderloin Steak W Cherry Port Sauce

1. Preheat oven to broil.
2. In a small bowl, combine 1 cup fresh or frozen pitted cherries, 1/4 cup ruby port wine, and 1 tablespoon cherry juice. Let stand for 30 minutes to allow cherries to absorb the liquid.
3. Lightly coat the beef tenderloin (approximately 1 pound) with cooking spray. Season generously with salt and freshly ground black pepper.
4. Broil the tenderloin 6 inches from the heat source for 15 minutes, then reduce oven temperature to 375°F (190°C).
5. Bake for 30 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
6. Remove from oven and let rest for 10 minutes before slicing.
7. While the beef rests, prepare the sauce: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
8. Add 1/4 cup finely chopped shallots and 2 cloves minced garlic. Sauté for 1 1/2 minutes, until softened.
9. Stir in the cherry mixture, 3/4 cup ruby port wine, 1/4 cup beef broth, and 1 teaspoon fresh thyme leaves.
10. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has reduced to about 1/2 cup, and slightly thickened.
11. Slice the rested beef tenderloin and pour the cherry port sauce generously over the steaks.
12. Serve immediately. Garnish with fresh thyme sprigs (optional). Serving size: 1 steak with 2 tablespoons sauce.