Beef Tenderloin Steaks With Cranberry-Port Sauce And Gorgonzola
- 4 tablespoons butter
- 2 large garlic cloves, sliced
- 1 large shallot, sliced
- 1 1/4 cups beef broth
- 1 cup ruby port
- 1/4 cup dried cranberries
- four 5 to 6 oz beef tenderloin steak, about 1 inch thick
- 1/2 teaspoon fresh rosemary
- 1/2 cup crumbled gorgonzola
- Melt 2 tablespoons butter in a 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 a 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 a plate; cover loosely with foil and keep warm . Add rosemary to skillet, then add sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper and spoon sauce over steaks. Top each with cheese.
butter, garlic, shallot, beef broth, ruby port, cranberries, four, fresh rosemary, crumbled gorgonzola
Taken from www.food.com/recipe/beef-tenderloin-steaks-with-cranberry-port-sauce-and-gorgonzola-425959 (may not work)