From: Alyson Haynes, Cooking Light, OCTOBER 2008
Add Brussels sprouts and wild rice to this entertaining- worthy dish.
Use a large skillet to accommodate cooking the four steaks at once.
If they're crowded in a small pan, the steaks will "steam," affecting
the meat's texture.
Servings: 4
Serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese
4 (4-oz) filet Mignon steaks, trimmed
1/4 tsp salt
1/4 tsp black pepper
Cooking spray
3/4 cup port or other sweet red wine
2 Tbsp jellied cranberry sauce
2 Tbsp fat-free, less-sodium beef broth
1/8 tsp salt
1/8 tsp black pepper
1 garlic clove, minced
2 Tbsp crumbled blue cheese
1. Heat a large cast-iron skillet over medium-high heat. Sprinkle
steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat steaks
with cooking spray. Add steaks to pan; cook 4 minutes on each side or
until desired degree of doneness. Remove steaks from pan; keep warm.
2. Add port, cranberry sauce, broth, 1/8 teaspoon salt, 1/8 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).
Serve steaks with sauce; top with cheese.
Servings: 4
Serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese
Nutrition per Serving:
282 Calories, 33% from fat, 10.2g Fat, 4.1g Sat, 3.8g Mono, 0.4g Poly,
73mg Cholesterol, 24.7g Protein, 9.8g Carbs, 0.2g Fiber, 3.3mg Iron,
361mg Sodium, 35mg Calcium
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