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
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How to Make Beef Tenderloin Steak W Cherry Port Sauce
- Preheat oven to broil.
- 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.
- Lightly coat the beef tenderloin (approximately 1 pound) with cooking spray. Season generously with salt and freshly ground black pepper.
- Broil the tenderloin 6 inches from the heat source for 15 minutes, then reduce oven temperature to 375°F (190°C).
- Bake for 30 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Remove from oven and let rest for 10 minutes before slicing.
- While the beef rests, prepare the sauce: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
- Add 1/4 cup finely chopped shallots and 2 cloves minced garlic. Sauté for 1 1/2 minutes, until softened.
- Stir in the cherry mixture, 3/4 cup ruby port wine, 1/4 cup beef broth, and 1 teaspoon fresh thyme leaves.
- 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.
- Slice the rested beef tenderloin and pour the cherry port sauce generously over the steaks.
- Serve immediately. Garnish with fresh thyme sprigs (optional). Serving size: 1 steak with 2 tablespoons sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
18g
Fat
47g
Carbs
3g
