Pan-Seared Tenderloin Steaks with Simple Port Sauce

For a quick restaurant-steak experience at home, use thick-cut beef medallions, pan-seared and served with this simple sauce. You’ll be surprised that it’s this easy!

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 6

6 Pennfield Farms Beef Tenderloin Steaks, cut 1-inch thick (about 4 ounces each)
1/2 teaspoon each salt, ground black pepper
2 teaspoons each butter, vegetable oil
1 onion, chopped
1 teaspoon chopped fresh sage (or 1 teaspoon dried rubbed sage)
1 cup reduced-sodium beef broth
1/3 cup ruby port or red wine
1 cup whole cranberry sauce
1 teaspoon finely grated orange rind

1. Sprinkle both sides of steaks with salt and pepper. Heat butter and oil in nonstick skillet over medium heat until hot. Cook steaks 10 to 13 minutes for medium rare to medium doneness, turning once. Remove from pan; keep warm.

2. Add onion and sage to skillet; cook until onion is softened, about 2 minutes.

3. Add broth and port to skillet; bring to a boil, stirring up any brown bits from pan. Stir in cranberry sauce; bring to a boil and cook until slightly reduced, about 5 minutes. Stir in orange rind. Serve with steaks.