Green Door Hospitality

Adventures in Everyday Entertaining

Super Occasions: Tenderloin with Port Reduction and Bleu Cheese

Tenderloin with Port Reduction Bleu Cheese

This meal shouts romantic and elegant dinner for two (if you’re an omnivore that is).  The port sauce combined with the distinct flavor of the cheese really hits this meal out of the ball park!  And for being such a luxurious dinner, it really doesn’t take very long to make!

Because of the intense flavors of this dish, you want to make sure to pair it with “supporting sides” that are not going to compete with the tenderloin.  I would suggest Red Potatoes with Rosemary and either Roasted Asparagus or Butter Glazed Carrots with Parsley.   And for dessert, might I suggest Balsamic Strawberry Pie?!!

Tenderloin with Port Reduction and Bleu Cheesemodified from Cooking Light Magazine

  • 2 (4 ounce) tenderloin filet steaks, trimmed
  • Cracked black pepper, to taste
  • Kosher salt, to taste
  • 1 tsp olive oil
  • 3/4 cup port wine
  • 2 Tbs beef broth
  • 1 Tbs arrowroot
  • 2 garlic cloves, minced
  • Bleu Cheese, crumbled and to taste

Preheat the oven to 400 degrees.

Heat olive oil in a large cast-iron skillet over medium high heat.  Season steaks with salt and pepper and add to the pan.

Cook 3-4 minutes on each side or to desired degree of doneness.  Remove steaks from pan and place in another oven safe pan or container (I actually use a glass pie pan).  Place steaks in the oven while you prepare the sauce.

Add port, broth, and arrow root to the cast-iron pan.  Whisk together, scraping the pan to loosen the browned bits.  Add garlic as well as salt and pepper to taste.

Reduce heat and cook until liquid is reduced to about 1/4 cup and the sauce is slightly thick (about 3-4 minutes).

Remove steaks from oven and place on plates.  Spoon sauce over steaks and top with bleu cheese.  You can do about 1/2 to 1 Tbs of bleu cheese for each steak — depending on preference.

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17 comments on “Super Occasions: Tenderloin with Port Reduction and Bleu Cheese

  1. Pride in Photos Photography
    February 11, 2014

    One of my very favorite dishes to serve guests…this image has my mouth watering.

  2. P.E.A.C.E.
    February 11, 2014

    Fantastic recipe reminder of something super special to serve hubby and me on Friday. Love it! Really appreciate this. 🙂 Gina

  3. The Healthy Epicurean
    February 11, 2014

    What a special dish! 🙂

  4. Cloches & Lavender
    February 11, 2014

    Wow this has me written all over it. I would have to use goat chees the hubby dislikes blue cheese. I think that would work.

    • Green Door Hospitality
      February 11, 2014

      I actually think the goat cheese will work quite well — especially with the port reduction! 🙂
      Jessica

      • Cloches & Lavender
        February 11, 2014

        I have made filet mignon with goat cheese and balsamic reduction. When I get in the new kitchen I will make it and post. That is if the cold ever goes away!!

        Can’t wait to try this. Tomorrow I want to go through y our pinterest boards and pin away!

      • Green Door Hospitality
        February 12, 2014

        Gosh I hope the cold goes away!!! Seriously, even down here it is icky!

        And thanks in advance for any pinning you might do! 😉

  5. tinywhitecottage
    February 11, 2014

    Looks amazing! Great idea with the bleu cheese! You just made me want to make tenderloin this Friday! 🙂

  6. apuginthekitchen
    February 11, 2014

    This is a thing of beauty, the perfect Valentines (or anytime really) meal. I love the port reduction!!

  7. the Painted Apron
    February 12, 2014

    I’m swooning and drooling and groaning and wishing! Thanks Kenley!
    Jenna

  8. Pingback: Week in Review: Sharing the Love, Kindness, and Food! | Green Door Hospitality

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