Peppered Sirloin with Cherry-Merlot Sauce and Gorgonzola

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2 tablespoons unsalted butter

1 (1.5-quart) circulon covered saucepan

1 cup low-sodium beef broth

1 cup fetzer eagle peak merlot

1/3 cup dried tart cherries

2 large garlic cloves, sliced

1 large shallot, sliced

1 package (about 2 pounds) hormel always tender peppercorn beef filet of sirloin

2 tablespoons vegetable oil

1 (12-inch) circulon open clad skillet

2 tablespoons low-sodium beef broth

2 tablespoons pure maple syrup

1/2 teaspoon mccormick gourmet collection crushed rosemary

salt and pepper to taste

1/2 cup crumbled gorgonzola cheese

3 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 325°. Melt butter in saucepan over medium heat. Stir in 1 cup broth and next 4 ingredients. Bring to a boil, and cook, stirring often, 8 minutes or until liquid is reduced to 1/2 cup. Remove pan from heat, and set aside.
2. Brown beef in hot oil in skillet over medium heat 3 to 4 minutes or until browned on all sides.
3. Bake beef in skillet at 325° for 32 to 35 minutes or until a meat thermometer inserted into thickest portion registers 155° (medium). Remove beef to a cutting board, reserving juices in pan. Cover loosely with aluminum foil, and let stand 15 minutes before slicing.
4. Add cherry mixture, 2 tablespoons broth, maple syrup, and rosemary to skillet. Bring to a boil over medium heat, stirring to loosen browned particles from bottom of skillet. Stir in salt and pepper. Drizzle sauce over sliced beef; sprinkle evenly with cheese and parsley.

By RecipeOfHealth.com