Beef Tenderloin Steak with Sweet Red Wine & Cranberry Sauce

Serves 4


  • 4  (110 g) filet mignon steaks, trimmed
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • Cooking spray
  • 175 mL  port or other sweet red wine
  • 2  tablespoons  jellied cranberry sauce
  • 2  tablespoons  fat-free, less-sodium beef broth
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  garlic clove, minced
  • 2  tablespoons  crumbled blue cheese


  1. Heat a large cast-iron skillet over medium-high heat.
  2. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat steaks with cooking spray.
  3. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness.
  4. Remove steaks from pan; keep warm.
  5. Add port, cranberry sauce, broth, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic to pan, scraping pan to loosen browned bits.
  6. Reduce heat, and cook until liquid is reduced to 60 mL (about 4 minutes).
  7. Serve steaks with sauce; top with cheese.
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