Beef: Tenderloin steaks with Cranberry-Port Sauce and Gorgonzola Cheese

By fsilver4

Demo

Ingredients

• 1/2 stick of butter
• 2 large garlic clove, 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 oz. beef tenderloin steaks (each about 1" thick)
• 1/2 teaspoon minced fresh rosemary
• 1/2 cup crumbled Gorgonzola cheese

Preparation

Step 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 cups, about 8 minutes. Set sauce aside.

Melt 2 tablespoons butter in large(preferably cast-iron skillet over medium high heat. Season with salt and pepper. Add steaks to skillet, cook to desired doneness, about 5 min. per side for med/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 browned bits. Season with salt and pepper spoon sauce over steaks, top each with cheese...or not if you husband doesn't care for it.