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 Cattlemens 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.