Beef Tenderloin Steak with Cherry-Port Sauce

Name: Beef Tenderloin Steak with Cherry-Port Sauce
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef tenderloin steaks, trimmed (about 1 inch thick); 0 teaspoons black pepper; 59 milliliters black cherry juice; 59 milliliters dried cherries; 1 teaspoons dried thyme; 1 large garlic clove, minced; 118 milliliters low-salt beef broth; 1 teaspoon olive oil; 237 milliliters port or other sweet red wine, divided; 0 teaspoons salt; 2 Tbsps minced shallot (about 1 medium)

Beef Tenderloin Steak with Cherry-Port Sauce might be just the main course you are searching for. One serving contains 312 calories, 26g of protein, and 8g of fat. This recipe serves 4. A mixture of garlic clove, olive oil, cherries, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and primal diet. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 28 minutes.

Instructions

Combine cherries, 1/4 cup port, and juice in a small bowl.

Ingredients you will need

Cherries

Juice

Port

Equipment you will use

Bowl

Let stand 30 minutes for cherries to absorb most of the liquid.

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Cherries

Coat steaks with cooking spray; sprinkle with salt and pepper. Cook steaks in a large nonstick skillet over medium heat 5 minutes on each side or until desired degree of doneness.

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Salt And Pepper

Cooking Spray

Steak

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Frying Pan

Remove steaks; keep warm.

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Steak

Heat oil in pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add shallot and garlic; saut 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup.

Ingredients you will need

Shallot

Cherries

Garlic

Broth

Thyme

Port

Pour sauce over steaks.

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Steak

Sauce

Serve immediately.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

454grams

beef tenderloin steaks, trimmed (about 1 inch thick)0teaspoons

black pepper 59milliliters

black cherry juice 59milliliters

dried cherries 1teaspoons

dried thyme 1large

garlic clove, minced 118milliliters

low-salt beef broth 1teaspoon

olive oil 237milliliters

port or other sweet red wine, divided 0teaspoons

salt 2Tbsps

minced shallot (about 1 medium)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Wild & Wilder The Exhibitionist Merlot. It has 4.3 out of 5 stars and a bottle costs about 19 dollars.