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Associated Press

Gorgonzola-Topped Tenderloin Steaks can be prepared in 20 minutes using five main ingredients.

The garlic and pepper crusted tenderloin steaks are pan-broiled and served with a sauce of beef broth and red wine, with Gorgonzola cheese, or other blue-veined cheese, crumbled over the top.

Fresh sauteed spinach would work well as a side dish.

The recipe is from the National Cattlemen’s Beef Association. More beef ideas are available from the group at http://www.beef.org.

Gorgonzola-Topped Tenderloin Steaks4 beef tenderloin steaks, cut 1-inch thick (4 to 6 oz. each)

1 large clove garlic, crushed

1/4 tsp. cracked black pepper

1/2 cup ready-to-serve beef broth

1/4 cup dry red wine

1/4 cup crumbled Gorgonzola or other blue-veined cheese

Heat large nonstick skillet 5 minutes over medium heat until hot. Combine garlic and pepper. Press evenly into both side of each beef steak.

Place steaks in skillet. Cook 10 to 13 minutes for medium-rare to medium doneness; turn occasionally. Remove from skillet; keep warm.

In the same skillet, add broth and wine; increase heat to medium-high. Cook and stir 1 to 2 minutes, or until sauce is reduced by half. Spoon sauce over steaks; sprinkle with cheese.

Makes 4 servings.

Nutrition facts per serving: 308 calories, 40 g. protein, 1 g. carbohydrates, 15 g. fat, 278 mg. sodium, 113 mg. cholesterol.

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