Gorgonzola-Topped Tenderloin Steaks

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  • 4 beef tenderloin steaks, cut 1 inch thick (4 to 6 ounces each)
  • 1 large clove garlic, crushed
  • 1/4 teaspoon 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


  1. Heat large nonstick skillet 5 minutes over medium heat until hot.
  2. Combine garlic and pepper. Press evenly into both side of each beef steak.
  3. Place steaks in skillet. Cook for 10 to 13 minutes for medium-rare to medium doneness; turn occasionally. Remove from skillet; keep warm.
  4. In the same skillet, add broth and wine; increase heat to medium-high. Cook and stir for 1 to 2 minutes, or until sauce is reduced by half.
  5. Spoon sauce over steaks; sprinkle with cheese.

Yield: 4 servings

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