Peppered Filets with Cherry Port Sauce For 2

(Courtesy of Taste of Home)

Ingredients:
2 beef tenderloin steaks (8 oz. each)
2 tsp. coarsely ground pepper
1 c. dry red wine
1/2 c. chopped red onion
1/3 c. golden raisins
1/3 c. dried cherries
2 Tbsp. sugar
1 1/2 tsp. cornstarch
1/4 tsp. ground mustard
Dash salt
2 tsp. cold water
1/4 c. crumbled blue cheese

Directions:
Sprinkle steaks with pepper.  Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees).

Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar.  Bring to a boil; cook until liquid is reduced by half.

Combine the cornstarch, mustard, salt and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve sauce with steaks; sprinkle with cheese.

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