Beef Tenderloin With Cherry Port Sauce and Gorgonzola |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe in an email from Swanson broth. it quickly became a regular dish in our house Ingredients:
4 beef tenderloin steaks, 1-inch thick |
1 teaspoon ground black pepper |
1 tablespoon chopped fresh thyme leave |
vegetable oil cooking spray |
1 medium onion, cut into half slices |
1 cup beef stock |
3/4 cup tawny port |
1/2 cup dried cherries |
1 tablespoon butter |
1/4 cup crumbled gorgonzola |
Directions:
1. Season the steaks with the black pepper and thyme.
2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the steaks and onion and cook the steaks about 10 minutes for rare or to desired doneness. Remove the steaks and onion from the skillet and keep warm.
3. Add the stock, wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the steaks. Sprinkle with the cheese.
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