Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola

Name: Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 steaks, 4 serving(s)
Ingredients: 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

Submitted by Normaone

"This recipe is from Epicurious Magazine, but was distributed by Scheid Vineyard. They suggest their 2007 Merlot as an accompaniment."

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Ready In:: 30mins
Ingredients:: 9
Yields:: 4 steaks
Serves:: 4

ingredients

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

directions

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.