BEEF TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA
This recipe is from Epicurious Magazine, but was distributed by Scheid Vineyard. They suggest their 2007 Merlot as an accompaniment.
Provided by Normaone
Categories Steak
Time 30m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 269.1, Fat 16.6, SaturatedFat 10.4, Cholesterol 43.4, Sodium 502.6, Carbohydrate 10.7, Fiber 0.3, Sugar 4.9, Protein 4.7
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