HEB logo
Filet Mignon In Port Cherry Sauce
Prep Time:
5 minutes
Cook Time:
25 minutes
4 servings

4 H-E-B Natural Angus Beef Tenderloin Steaks, cut 1 1/4-inch thick

1 can (16 ounce) pitted dark sweet cherries

1/2 cup beef broth

1/3 cup ruby port

1 shallot, thinly sliced

1 tablespoon tomato paste

1 large fresh bay leaf, optional

1 teaspoon whole black peppercorns

* salt and freshly ground black pepper

2 teaspoons olive oil

1 teaspoon cornstarch dissolved in 1 tablespoon water

1 tablespoon butter


Heat oven to 425°F.
Drain cherry juice into a large saucepan and reserve cherries.
Add broth, port, shallot, tomato paste, bay leaf and peppercorns to ch
erry juice. Bring to a boil over Medium-High heat. Reduce heat to Me
dium and cook about 15 minutes, stirring occasionally, until liquid is
reduced to 1 cup.
Heat a large, oven-proof, non-stick skillet over Medium-High heat 3 mi
nutes. Season steaks with salt and ground pepper. Add olive oil to h
ot skillet. Sear steaks 2 minutes per side. Roast steaks in center o
f oven 10 minutes until 135°F internal temperature for Medium-Rare
doneness. Remove steaks from skillet and set aside.
Strain reduced sauce through a wire mesh sieve into the skillet. Stir
and scrape skillet to deglaze the pan. Add dissolved cornstarch and
butter to sauce.
Simmer 2 minutes until thick. Add the cherries and simmer until heat
through. Return steaks to skillet to heat in sauce briefly and serve.

Nutritional Information

No Nutritional Information Available


No Source Information Available