Beef Tenderloin Steaks With Cranberry Port Sauce And Gorgonzola Food

BEEF TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA

Steps:

• Melt 2 tablespoons butter in a 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.
• Melt remaining 2 tablespoons butter in a 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 a plate; cover loosely with foil and keep warm . Add rosemary to skillet, then add sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper and spoon sauce over steaks. Top each with cheese.

BEEF TENDERLOIN WITH CRANBERRY-PORT SAUCE AND GORGONZOLA

Steps:

• Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside.
• Sprinkle steaks with salt and pepper. Grill steaks.
• Spoon sauce over steaks, top with gorgonzola.

BEEF TENDERLOIN STEAKS WITH GORGONZOLA

Steps:

• Let meat rest 10 minutes before beginning dinner preparation.
• Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
• Preheat broiler to high.
• Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE

Steps:

• 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.
• 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.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

Steps:

• FOR SAUCE:
• Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• FOR STEAKS:
• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
• Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
• Spoon sauce over steaks and serve.

BEEF TENDERLOIN WITH CHERRY PORT SAUCE AND GORGONZOLA

Steps:

• Season the steaks with the black pepper and thyme.
• 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.
• 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.

BEEF TENDERLOINS WITH CRANBERRY SAUCE

Steps:

• Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly., Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.