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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 cherry juice. Bring t
o a boil over Medium-High heat. Reduce heat to Medium 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 minutes. Season steak
s with salt and ground pepper. Add olive oil to hot skillet. Sear steaks 2 minutes per s
ide. Roast steaks in center of oven 10 minutes until 135°F internal temperature for M
edium-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 ste
aks to skillet to heat in sauce briefly and serve.

Nutritional Information

No Nutritional Information Available


No Source Information Available