Beef Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola (Inga) by
Ingredients
1/2 stick butter
2 large garlic cloves, minced
1 large shallot, sliced
1 1/4 c beef broth
1 c ruby port
1/4 c dried cranberries
4 (5-6 oz) beef tenderloin steaks
salt and pepper
1/2 t minced fresh rosemary
1/2 c crumbled gorgonzola cheese
Instructions
Melt 2 T butter in large skillet over med-high heat. Add garlic and shallot, then 1 c broth, port and cranberries. Boil liquid until reduced to 1/2 c, about 8 min. Set sauce aside.
Melt remaining butter in large skillet over med-high heat. Sprinkle steaks with salt and pepper. Cook to desired doneness (130 for rare), @ 5 min on each side. Transfer steaks to plate; cover loosly with foil. Add rosemary to skillet, then add sauce and remaining 1/4 c broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over tenderloins. Top with cheese. Serves 4.
Melt remaining butter in large skillet over med-high heat. Sprinkle steaks with salt and pepper. Cook to desired doneness (130 for rare), @ 5 min on each side. Transfer steaks to plate; cover loosly with foil. Add rosemary to skillet, then add sauce and remaining 1/4 c broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over tenderloins. Top with cheese. Serves 4.