Beef Tenderloin Steaks with Cranberry-Port Sauce
Preparation time: 15 minutes
Cooking time: 15-20 minutes
4 tablespoons (1/2 stick) butter
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries
4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese
- Melt 2 tablespoons of butter in a saucepan over medium-high heat. Add the garlic and shallot, then 1 cup of the broth, the Port and the cranberries. Boil this liquid until reduced to 1/2 cup, about 8 minutes. Set the sauce aside.
- Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat.
- Sprinkle the steaks with salt and pepper.
- Add the steaks to skillet and cook to the desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to a plate and cover loosely with foil.
- Add the rosemary to the skillet, then the reduced sauce and the remaining 1/4 cup of broth. Boil for 1 minute, scraping up the browned bits. Season with salt and pepper, then spoon the sauce over steaks.
- Top each steak with cheese and serve.