Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola

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

• Ready In: 30 mins
• Serves: 4
• Yields: 4 steaks

Ingredients

• 4  tablespoons butter
• 2  large garlic cloves, sliced
• 1  large shallot, sliced
• 1 1⁄4 cups beef broth
• 1  cup  ruby port
• 1⁄4 cup dried cranberries
•  four 5 to 6 oz beef tenderloin steak, about 1 inch thick
• 1⁄2 teaspoon fresh rosemary
• 1⁄2 cup  crumbled gorgonzola

Directions

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. 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.