Filet Mignon In Port Cherry Sauce
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.
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