Sounds complicated, but it's not...sounds delicious, and it is! In just 30 minutes you can impress them with these pan-sautéed filets, served with a dried cherry pan sauce and a sprinkle of gorgonzola cheese.
Ingredients
- 1 1/2 pounds beef tenderloin steak, 1-inch thick (about 4 steaks)
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
- 1 medium onion, cut in half and sliced (about 1 cup)
- 1 cup Swanson® Beef Stock or 100% Natural Beef Broth
- 3/4 cup tawny port wine
- 1/2 cup dried cherries or sweetened dried cranberries
- 1 tablespoon butter
- 1/4 cup crumbled gorgonzola cheese or blue cheese
Instructions
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Step 1
Season the beef with the salt, black pepper and thyme. Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook for 10 minutes for rare or until desired doneness, turning once. Remove the beef from the skillet, cover and keep warm.
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Step 2
Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
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Step 3
Add the stock, wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the beef. Sprinkle with the cheese.
