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 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.