TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND BLUE CHEESE
1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
4 5 to 6-ounce beef tenderloin steaks (each about 1 inch thick)
Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set 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. Season with salt and pepper; Place 2 tenderloin medallions atop sauce on each plate spoon additional sauce sauce over steaks. Top each with cheese.
Tonight, I’m serving with Grilled mixed veggies and a fresh garden salad.