Hy-Vee Recipes and Ideas

Directions

1. Step1

   Combine port, balsamic vinegar, brown sugar, fig spread, 1 sprig rosemary, and 1/8 teaspoon black pepper in a medium saucepan. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 to 15 minutes or until thickened and bubbly. Remove and discard rosemary sprig. Stir in cranberries. Cook over medium-low heat 6 to 8 minutes or until cranberries burst and mixture is reduced by one-fourth. Remove from heat; set sauce aside.

2. Step2

   Preheat oven to 400 degrees. Place dried mushrooms, 2 tablespoons chopped rosemary, and remaining 1 teaspoon black pepper in food processor or blender. Cover and process or blend to a coarse powder. Transfer mushroom mixture to a small shallow bowl. Pat beef filets dry with paper towels. Rub beef with 2 tablespoons olive oil; coat with mushroom mixture.

3. Step3

   Heat remaining 1 tablespoon olive oil in a medium cast-iron skillet over medium-high heat. Sear steaks 1 minute on each side. Remove skillet from heat; add butter to skillet. Transfer steaks in skillet to oven and cook 4 to 5 minutes or until steaks reach 130 degrees for medium-rare or 140 degrees for medium doneness. Transfer steaks to a cutting board. Loosely cover with foil and let rest 5 minutes.

4. Step4

   To serve, place steaks on top of mashed potatoes, if desired;
   drizzle with sauce. Serve with steamed green beans. Garnish with additional rosemary, if desired.