A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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.