Adventures in Everyday Entertaining
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 Cheese — modified from Cooking Light Magazine
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.