Tenderloin Steaks With Cranberry-Port Sauce And Gorgonzola Cheese
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick)2 large
Garlic Cloves (sliced)1 large
Shallot (sliced)1.25 cups
Beef Broth (canned)1 cup
Dried Cranberry1 tsp
Rosemary (minced fresh)Directions:
1
Melt 2 tablespoons butter in saucepan over medium-high heat
2
Add garlic and shallot, then 1 cup broth, Port and cranberries
3
Boil liquid until reduced to 1/2 cup, about 8 minutes
4
Set sauce aside
5
Melt remaining 2 tablespoons butter in large skillet over medium-high heat
6
Sprinkle steaks with salt and pepper
7
Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare
8
Transfer steaks to plate; cover loosely with foil
9
Add rosemary to skillet, then sauce and remaining 1/4 cup broth
10
Boil 1 minute, scraping up browned bits
11
Season with salt and pepper; spoon sauce over steaks
12
Top each with cheese
13
Melt 2 tablespoons butter in saucepan over medium-high heat
14
Add garlic and shallot, then 1 cup broth, Port and cranberries
15
Boil liquid until reduced to 1/2 cup, about 8 minutes
16
Set sauce aside
17
Melt remaining 2 tablespoons butter in large skillet over medium-high heat
18
Sprinkle steaks with salt and pepper
19
Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare
20
Transfer steaks to plate; cover loosely with foil
21
Add rosemary to skillet, then sauce and remaining 1/4 cup broth
22
Boil 1 minute, scraping up browned bits
23
Season with salt and pepper; spoon sauce over steaks
24
Top each with cheese