Peppered Sirloin With Cherry-Merlot Sauce And Gorgonzola

• 2 tablespoons unsalted butter
• 1 (1.5-quart) CIRCULON Covered Saucepan
• 1 cup low-sodium beef broth
• 1 cup FETZER Eagle Peak Merlot
• 1/3 cup dried tart cherries
• 2 large garlic cloves, sliced
• 1 large shallot, sliced
• 1 package (about 2 pounds) HORMEL Always Tender Peppercorn Beef Filet of Sirloin
• 2 tablespoons vegetable oil
• 1 (12-inch) CIRCULON Open Clad Skillet
• 2 tablespoons low-sodium beef broth
• 2 tablespoons pure maple syrup
• 1/2 teaspoon McCORMICK Gourmet Collection Crushed Rosemary
• Salt and pepper to taste
• 1/2 cup crumbled Gorgonzola CHEESE
• 3 tablespoons chopped fresh parsley

1. Preheat oven to 325u0b0. Melt butter in saucepan over medium heat. Stir in 1 cup broth and next 4 ingredients. Bring to a boil, and cook, stirring often, 8 minutes or until liquid is reduced to 1/2 cup. Remove pan from heat, and set aside.
2. Brown beef in hot oil in skillet over medium heat 3 to 4 minutes or until browned on all sides.
3. Bake beef in skillet at 325u0b0 for 32 to 35 minutes or until a meat thermometer inserted into thickest portion registers 155u0b0 (medium). Remove beef to a cutting board, reserving juices in pan. Cover loosely with aluminum foil, and let stand 15 minutes before slicing.
4. Add cherry mixture, 2 tablespoons broth, maple syrup, and rosemary to skillet. Bring to a boil over medium heat, stirring to loosen browned particles from bottom of skillet. Stir in salt and pepper. Drizzle sauce over sliced beef; sprinkle evenly with cheese and parsley.

unsalted butter, saucepan, beef broth, merlot, cherries, garlic, shallot, always tender, vegetable oil, skillet, beef broth, maple syrup, collection, salt, gorgonzola cheese, parsley

Taken from www.myrecipes.com/recipe/peppered-sirloin-with-cherry-merlot-sauce-gorgonzola (may not work)