It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Beef Tenderloin Steak With Cherry - Port Sauce
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- #43504
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup dried cherries
1 cup port or other sweet red wine, divided
1/4 cup black cherry juice
4 (4 ounce size) beef tenderloin steaks, trimmed (about 1 inch thick)
butter-flavored non-stick cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
2 tablespoons minced shallot
1 clove garlic, minced
1/2 cup low-salt beef broth
1/2 teaspoon dried thyme
directions
Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand 30 minutes for cherries to absorb most of the liquid.
Coat steaks with cooking spray. Sprinkle with salt and pepper. Cook steaks in a large nonstick skillet over medium heat 5 minutes on each side or until desired degree of doneness. Remove steaks, keep warm.
Heat oil in pan over medium high heat. Add shallot and garlic, saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil. Cook 10 minutes or until reduced to 1/2 cup. Pour sauce over steaks. Serve immediately.
added by
Keshia
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
November 22, 2013
This was good but the cherry sauce was a little on the sweet side for me. I think maybe I'd just omit the black cherry juice or maybe use more port instead or beef broth for the cherry soak. Overall the sauce went well with the beef but I think a little less sweet would help.