Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese Recipe

August 26, 2008 in Recipes by danky

Makes 4 servings.

INGREDIENTS

  • 4tablespoons (1/2 stick) butter
  • 2large garlic cloves, sliced
  • 1large shallot, sliced
  • 1 1/4cups canned beef broth
  • 1cup ruby port
  • 1/4cup dried cranberries45- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
  • 1/2teaspoon minced fresh rosemary
  • 1/2cup crumbled gorgonzola cheese

    DIRECTIONS

    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.


    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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