Ingredients
4
tbsp (1/2 stick) butter
2
large garlic cloves, sliced
1
1/4 cups canned beef broth
1/4
cup dried cranberries
4
5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2
tsp minced fresh rosemary
1/2
cup crumbled Gorgonzola cheese
Directions
1.
Melt 2 tablespoons butter in 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.
2.
Melt remaining 2 tablespoons butter in 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 plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.
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