Filet Mignon with Port Sauce, Dried Cranberries & Bleu Cheese

Keith Ann Clotiaux (from Cuisine Tonight for Two Magazine)

Yield: 2 servings

This is a simple and quick, yet delicious take on filet mignon. I eat beef about twice a year, so I treat myself to this wonderfully tender cut. I have also used dried cherries instead of cranberries, and had a wonderful goat’s milk blue cheese that went well with the sauce. Pairs well with fresh, crisp green beans and a good, strong Zinfandel! (Nov 2010)

2 beef tenderloin filets, 1 1/2-inch thick, seasoned with sale and black pepper

2 Tbsp olive oil, divided

2 Tbsp sliced shallots

1 Tbsp dried cranberries (or dried cherries)

3/4 cup port wine

1/4 cup low-sodium beef broth

1 tsp Worcestershire sauce

1 tsp balsamic vinegar

1/2 tsp Dijon mustard

2 Tbsp crumbled bleu cheese 

Sauté seasoned filets in 1 Tbsp oil in a nonstick skillet over medium-high heat. Cook 4 minutes, flip steaks and sauté an additional 2 minutes. Transfer to a plate, tent loosely with foil and let filets rest 5 minutes.

Sauté shallots and cranberries (or cherries) in 1 Tbsp oil in same skillet over medium heat 1 minute. Deglaze with port and broth, then increase heat to high and boil until reduced by a third, about 3 minutes. Stir in Worcestershire, balsamic vinegar and Dijon; simmer about 1 minute. Drizzle sauce over filets and garnish with bleu cheese.