4 beef tenderloin steaks, cut 1 inch thick (about 6 ounces each)
1 large clove garlic, minced
1/4 teaspoon cracked black pepper
1/2 cup beef broth
1/4 cup dry red wine
1/4 cup crumbled Gorgonzola cheese


1. Heat a large nonstick skillet over medium heat until very hot. In a small bowl, combine garlic and pepper. Press evenly onto both sides of each steak; place steaks in skillet. Cook about 10 minutes for medium rare to medium doneness; turning once. Remove from skillet; keep warm.
2. In same skillet, add broth and wine; increase heat to high. Boil, stirring to loosen browned bits in the bottom of the skillet, about 3 to 4 minutes or until sauce is reduced by half.
3. Place steaks on warmed serving plates. Spoon sauce over steaks; sprinkle with cheese.
This recipe can be halved to make an intimate dinner for two. Serve with a baked potato and a nice red wine. Substitute any other crumbly bleu cheese if you can't get Gorgonzola.
Gorgonzola-Topped Tenderl
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