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Gorgonzola-Topped Tenderloin Steaks
Tangy Gorgonzola cheese and wine sauce top a perfect steak.

Prep: 7-10 minutes
Cook: 20 minutes
Servings: Serves 4

4 beef tenderloin steaks, cut 1-inch thick (4-6 ounces each)

1 large clove garlic, crushed

1/4 tsp. coarse ground black pepper

1/2 cup beef broth

1/4 cup dry red wine

1/4 cup crumbled Gorgonzola cheese

	Heat a large nonstick skillet 5 minutes over medium heat until hot. Combine garlic and pepper. Press evenly into both sides of each steak.
	Place steaks in skillet and cook for 10-13 minutes for medium-rare to medium doneness, turning occasionally. Remove from skillet and keep warm.
	In same skillet, add broth and wine. Increase heat to medium-high. Cook while stirring up browned bits from skillet for 1-2 minutes or until sauce is reduced by half.
	Spoon sauce over steaks and sprinkle with cheese.

You may substitute other cheese such as blue (bleu) cheese, Roquefort or Stilton for the Gorgonzola.

Need help with this recipe? Go to: Pan Fry/Saute

Recipes and Cooking Data Courtesy of the Texas Beef Council