Looking to make a romantic dinner for two at home this Valentine’s Day? Fall in love with these peppered filets with a cherry port sauce. I like to serve my peppery beef steaks with a light, vegetable side dish. Creative cooks can substitute dried cranberries for the cherries and feta for blue cheese.
What You Need:
(Makes: 2 servings)
2 beef tenderloin steaks (8 ounces each)
2 teaspoons of coarsely ground pepper
1 cup of dry red wine
1/2 cup of red onion, chopped
1/3 cup of golden raisins
1/3 cup of dried cherries
2 tablespoons of sugar
1 & 1/2 teaspoons of cornstarch
1/4 teaspoon of ground mustard
Dash of salt
2 teaspoons of cold water
1/4 cup of crumbled blue cheese
What to Do:
STEP 1) Sprinkle the steaks with pepper. Grill, covered, over medium heat or broil 4 inch from the heat for 6 to 8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
STEP 2) Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half.
STEP 3) 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.
STEP 4) Happy Valentine’s Day & Enjoy!