Tenderloin Steaks With Cranberry Port Sauce And Gorgonzola Cheese Recipes

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BEEF TENDERLOIN STEAKS WITH GORGONZOLA



Beef Tenderloin Steaks with Gorgonzola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 (1 1/2-inch-thick) beef tenderloin steaks
1 tablespoon extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
3/4 pound Gorgonzola
4 fresh sage leaves, thinly sliced

Steps:

  • Let meat rest 10 minutes before beginning dinner preparation.
  • Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
  • Preheat broiler to high.
  • Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE



Beef Tenderloin Steaks with Port-Rosemary Sauce image

A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.

Provided by Jason Radlinger

Categories     Beef     Herb     Christmas     Valentine's Day     Low Carb     Beef Tenderloin     Port     Red Wine     Summer     Bon Appétit     Washington, D.C.

Yield Serves 4

Number Of Ingredients 12

SAUCE
1 tablespoon butter
1/2 cup minced shallots (about 4 ounces)
1 cup dry red wine
3/4 cup ruby Port
1 cup canned beef broth
1 sprig fresh rosemary or 1/2 teaspoon dried
STEAKS
1 tablespoon olive oil
4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
3 tablespoons chilled and unsalted butter
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

Steps:

  • FOR SAUCE:
  • Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • FOR STEAKS:
  • Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
  • Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
  • Spoon sauce over steaks and serve.

BEEF TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA



Beef Tenderloin Steaks With Cranberry-Port Sauce and Gorgonzola image

This recipe is from Epicurious Magazine, but was distributed by Scheid Vineyard. They suggest their 2007 Merlot as an accompaniment.

Provided by Normaone

Categories     Steak

Time 30m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups beef broth
1 cup ruby port
1/4 cup dried cranberries
four 5 to 6 oz beef tenderloin steak, about 1 inch thick
1/2 teaspoon fresh rosemary
1/2 cup crumbled gorgonzola

Steps:

  • Melt 2 tablespoons butter in a 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 a 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 a plate; cover loosely with foil and keep warm . Add rosemary to skillet, then add sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper and spoon sauce over steaks. Top each with cheese.

Nutrition Facts : Calories 269.1, Fat 16.6, SaturatedFat 10.4, Cholesterol 43.4, Sodium 502.6, Carbohydrate 10.7, Fiber 0.3, Sugar 4.9, Protein 4.7

BEEF TENDERLOIN WITH CRANBERRY-PORT SAUCE AND GORGONZOLA



Beef Tenderloin With Cranberry-Port Sauce and Gorgonzola image

Make and share this Beef Tenderloin With Cranberry-Port Sauce and Gorgonzola recipe from Food.com.

Provided by Kathy

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 beef tenderloin steaks (1 inch thick)
salt
pepper
1/2 cup crumbled gorgonzola
4 sprigs fresh rosemary, to garnish
4 tablespoons butter
2 garlic cloves (sliced or minced)
1 large shallot, sliced
1/4 cup low sodium beef broth
1 cup ruby port
1/4 cup dried cranberries
1/2 teaspoon minced fresh rosemary

Steps:

  • Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside.
  • Sprinkle steaks with salt and pepper. Grill steaks.
  • Spoon sauce over steaks, top with gorgonzola.

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE



Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese image

Provided by Annie Denn

Categories     Beef     Berry     Cheese     Quick & Easy     Blue Cheese     Cranberry     Rosemary     Beef Tenderloin     Port     Winter     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries
4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese

Steps:

  • 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.

TENDERLOIN STEAKS WITH GORGONZOLA AND HERBS AND ROASTED GARLIC AND GRAPE TOMATO PASTA WITH BASIL AND ARUGULA



Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula image

I made garlic-centric meal for my in-laws, not normally fans of garlic, and they cleaned their plates! My husband was so happy to see his parents FINALLY embrace garlic (his first love - I'm number 3 behind Scotch) that he literally cried about it later that night!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound penne rigate
2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
Freshly ground black pepper
4 tenderloin steaks about 1 1/4-inch thick
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
1 cup grated Parmigianino-Reggiano, a few generous handfuls
1 cup basil leaves, about 20, torn or shredded
2 cups coarsely chopped arugula

Steps:

  • Preheat oven to 450 degrees F.
  • Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
  • Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
  • Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
  • Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
  • When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
  • Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
  • Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
  • Serve meat with pasta alongside.

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Top Asked Questions

How long does it take to cook a beef tenderloin?
Can be prepared in 45 minutes or less. 4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each) Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes.
Can you put Gorgonzola sauce on steak?
Gorgonzola sauce is great on these steaks, but also try it on pasta, chicken, or pork. It is important to let the steaks rest for about 5 minutes after they've been cooked and before you serve them. The cooling-off period gives the juices a chance to evenly distribute throughout the meat, as they tend to migrate to the center while being cooked.
How to cook steak in a pan with shallots?
Preparation FOR SAUCE: Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. FOR STEAKS: Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper.

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