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McPhersonSentinel - McPherson, KS
  • What's for Dinner: Peppered Filets with Cherry Port Sauce for Two

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  • Ingredients
    • 2 beef tenderloin steaks (8 ounces each)
    • 2 teaspoons coarsely ground pepper
    • 1 cup dry red wine
    • 1/2 cup chopped red onion
    • 1/3 cup golden raisins
    • 1/3 cup dried cherries
    • 2 tablespoons sugar
    • 1-1/2 teaspoons cornstarch
    • 1/4 teaspoon ground mustard
    • Dash salt
    • 2 teaspoons cold water
    • 1/4 cup crumbled blue cheese
    Directions
  • 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.

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