Beef Tenderloins with Cherry Port Sauce & Gorgonzola

Celebrate Washington's birthday with an all-American dinner that
includes cherries!

Beef Tenderloins with Cherry Port Sauce & Gorgonzola
from Campbell's Kitchen

Prep/Cook Time: 25 min.

4 beef tenderloin steaks, 1" thick
1 tsp. ground black pepper
1 tbsp. chopped fresh thyme OR 1 tsp. dried thyme leaves, crushed
 Vegetable cooking spray
1 medium onion, cut into half slices
1 cup Swanson(R) Beef Broth
3/4 cup tawny port wine OR other semi-sweet dessert wine
1/2 cup dried cherries OR dried cranberries
1 tbsp. butter OR margarine
1/4 cup crumbled Gorgonzola OR blue cheese

Directions:
 SPRINKLE steaks with black pepper and thyme.
 SPRAY nonstick skillet with vegetable cooking spray. Heat 1 min. Add
steaks and onion. Cook steaks until desired doneness*, turning once.
Remove steaks and onion and keep warm.
 ADD broth, wine and cherries to skillet. Cook over medium heat 10 min.
or until sauce is reduced to about 1 1/2 cups. Stir in butter.
 SERVE steaks with sauce. Sprinkle with cheese. Serves 4.
 TIP: *Cook about 10 min. for rare.
 Swanson Kitchen Tip: This recipe is also great using Swanson(R) Lower
Sodium or Certified Organic Beef Broth in place of the regular beef broth.

Kitchen Clip:
Budget wise? Substitute pork tenderloin for beef tenderloin.
Received on Wed Feb 22 17:26:50 2006