INGREDIENTS:
4 1-2inch thick beef tenderloin filet, center cut
2 T olive oil
2 ea shallots, minced
2 ea garlic cloves, minced
2T dried cherries, cranberries, or blueberries
1 C Port (Merlot or Pinot Noir can be substituted)
1/2 C low sodium beef stock
2 t Worcestershire
1 t balsamic
1 t Dijon
Pinch brown sugar
3 oz Maytag or Point Reyes blue cheese
METHOD:
Season fillets on both sides with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add filets, taking care not to crowd the pan. Cook 4-5 minutes. When beef releases easily from pan, turn over, and sauté an additional 2-3 minutes. For medium rare, internal temperature of fillet should read 120-125 degrees. Transfer to a plate and tent loosely with foil. Let rest.
In the same pan, sauté shallots, garlic and dried berries in oil over medium high heat, 1 minute. Deglaze with port and broth, scraping up browned bits on the bottom of the pan. Increase heat to high and boil until reduced to about 1 C. Stir in Worcestershire, balsamic, brown sugar and Dijon mustard. Add any drippings to pan and simmer 1 minute longer. Pour over fillets and garnish with blue cheese.
SERVES 4
