Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from Epicurious Magazine, but was distributed by Scheid Vineyard. They suggest their 2007 Merlot as an accompaniment. Ingredients:
4 tablespoons butter |
2 large garlic cloves, sliced |
1 large shallot, sliced |
1 1/4 cups beef broth |
1 cup ruby port |
1/4 cup dried cranberries |
four 5 to 6 oz beef tenderloin steak, about 1 inch thick |
1/2 teaspoon fresh rosemary |
1/2 cup crumbled gorgonzola |
Directions:
1. Melt 2 tablespoons butter in a saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
2. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium rare. Transfer steaks to a plate; cover loosely with foil and keep warm . Add rosemary to skillet, then add sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper and spoon sauce over steaks. Top each with cheese.
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