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    You are in: Home / Recipes / Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola Recipe
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    Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Normaone's Note:

    This recipe is from Epicurious Magazine, but was distributed by Scheid Vineyard. They suggest their 2007 Merlot as an accompaniment.

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    Ingredients:

    Serves: 4

    Yield:

    steaks

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.

    Ratings & Reviews:

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    Nutritional Facts for Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola

    Serving Size: 1 (219 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 269.1
     
    Calories from Fat 149
    55%
    Total Fat 16.6 g
    25%
    Saturated Fat 10.4 g
    52%
    Cholesterol 43.4 mg
    14%
    Sodium 502.5 mg
    20%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 4.9 g
    19%
    Protein 4.7 g
    9%

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