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Beef Tenderloin Steaks with Red Wine Reduction and Blue Cheese

February 24, 2012

You know what I discovered last night? If you really want to make some boy bait, skip the chocolate. Opt for the slab of meat.

There are occasions that call for a special meal: holidays, birthdays, anniversaries. But there also times when you just want to come home on a Thursday and cook a delicious meal for someone special. Last night was one of those Thursdays. I don’t eat red meat very often, so you know when I want to cook filets, that it’s a big night.

I’ve been pretty lazy in my cooking lately. Lots of pre-marinated pork tenderloin, pasta, and quesadillas. But I wanted to step it up a notch last night, and I think it was a success.  Beef tenderloin steaks cooked with a rich red wine sauce, with creamy chive mashed potatoes and crisp green beans– delicious!

My lucky dinner companion used some pretty flattering words to described the meal: “insane”, “phenomenal” , and “amazing.” So I’m going to go ahead and chalk that one up to a win and remember that when I really want to get a man on the line– “Beef…it’s what’s for dinner.”

recipe courtesy of Cooking Light


  • 2 (4-ounce) filet mignon steaks, trimmed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1.5 cup sweet red wine (I used the bottle I was opening to drink, a pinot noir, and it worked fine)
  • 4 tablespoons jellied cranberry sauce
  • 4 tablespoons fat-free, less-sodium beef broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large garlic cloves, minced
  • 2 tablespoons crumbled blue cheese

Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper; coat steaks with cooking spray or rub with a little olive oil. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness– mine were pretty thick so they took a little longer. Remove steaks from pan; cover with foil to keep warm. Add red wine, cranberry sauce, broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to pan, scraping pan to loosen browned bits. Reduce heat, and cook until liquid is reduced to 1/4 cup (about 4 minutes). Cover steaks with sauce; top with cheese.



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