Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons (1/2 stick) butter |
2 large garlic cloves, sliced |
1 large shallot, sliced |
1 1/4 cups canned beef broth |
1 cup ruby port |
1/4 cup dried cranberries |
4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick) |
1/2 teaspoon minced fresh rosemary |
1/2 cup crumbled gorgonzola cheese |
Directions:
1. Melt 2 tablespoons butter in 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 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 plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.
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