Filet Mignon In Port Cherry Sauce

Prep Time:
5 minutes
Cook Time:
25 minutes
4 servings


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

1can (16 ounce)pitted dark sweet cherries,

1/2cupbeef broth,

1/3cupruby port,

1shallot, thinly sliced,

1tablespoontomato paste,

1largefresh bay leaf, optional,

1teaspoonwhole black peppercorns,

*salt and freshly ground black pepper,

2teaspoonsolive oil,

1teaspooncornstarch dissolved in 1 tablespoon water,



1Heat oven to 425°F.

2Drain cherry juice into a large saucepan and reserve cherries.

3Add broth, port, shallot, tomato paste, bay leaf and peppercorns to cherry juice. Bring to a boil over Medium-High heat. Reduce heat to Medium and cook about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup.

4Heat a large, oven-proof, non-stick skillet over Medium-High heat 3 minutes. Season steaks with salt and ground pepper. Add olive oil to hot skillet. Sear steaks 2 minutes per side. Roast steaks in center of oven 10 minutes until 135°F internal temperature for Medium-Rare doneness. Remove steaks from skillet and set aside.

5Strain 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.

6Simmer 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

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