2 beef tenderloin steaks (8 ounces each)2 teaspoons coarsely ground pepper1 cup dry red wine1/2 cup chopped red onion1/3 cup golden raisins1/3 cup dried cherries2 tablespoons sugar1-1/2 teaspoons cornstarch1/4 teaspoon ground mustardDash salt2 teaspoons cold water1/4 cup crumbled blue cheeseDirections
Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half. Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese.Yield: 2 servings.Nutritional Facts
1 steak with 1/3 cup sauce equals 710 calories, 19 g fat (8 g saturated fat), 112 mg cholesterol, 319 mg sodium, 59 g carbohydrate, 3 g fiber, 54 g protein.