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Weekend Wine Pairing: Tenderloin Steaks with Cranberry-Port Sauce & Gorgonzola Cheese

We think it may be time to get our steak on! The recipe below could very well become a show-stopping meal since it’s easy to prepare, and makes you look like a top chef in your own kitchen. You could make this meal for a group of friends, or for a nice romantic dinner for two. The gorgonzola turns the flavor up a notch making a lasting impression on your taste buds. We also have a perfect wine to pair with little number below. Enjoy.

Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese


Ingredients (credit: Yummly.com

  • 4 tbsp stick butter
  • 2 large garlic cloves (sliced)
  • 1 shallot (sliced)
  • 1 1/4 cup beef broth (canned)
  • 1 cup ruby port
  • 1/4 cup dried cranberries
  • 20-24 oz beef tenderloin steaks (1 inch thick)
  • 1/2 tsp fresh rosemary (minced)
  • 1/2 cup gorgonzola (crumbled, cheese)

Directions

  • 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

Wine Pairing:

Bordeaux Blend
A Merlot dominated red blend with ripe red cherry, blueberry, boysenberry and vanilla

2005 would be a great vintage to keep an eye out for.

 

Cheers!
Hello Vino