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Filet Mignon In Port Cherry Sauce


Quick and easy

Quick and easy

Quick and easy

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 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.

Heat 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.

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

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