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Beef Tenderloin with Cherry Port Sauce & Gorgonzola

Beef Tenderloin with Cherry Port Sauce & Gorgonzola

4.43
(7)

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.

serves 4 people

Ingredients

cost per recipe: $24.37

The price is determined by the national average.

  • 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 Swanson® 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

view nutrition info

How to Make It

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. Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally. 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.
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.

Step 2

Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.

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.

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Made With
 Swanson® Beef Broth

Swanson® Beef Broth

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Swanson® Beef Stock

Swanson® Beef Stock

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Ratings & Reviews

(7)
  • Rosa G.

    December 31, 2015

    Sophisticated yet simple

    Just tried this recipe for Xmas dinner for the first time and it was a hit. Everyone loved it. I will make this again. I was so pleased that this recipe was so simple that I couldn't foul it up but I was also happy at how quick it was to make because of course I didn't want to spend the day in the kitchen especially when family is over for Xmas.

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  • z z.

    December 29, 2014

    The recipe is spot-on

    OH MY GOODNESS, this was so delicious! The meat was so tender and flavorful. The combination of dried cherries and port mixed with the Gorgonzola, onions and drippings was perfect. Don't change a thing. I served it with small red potatoes roasted with green onion, garlic and parsley along with a garden salad. Ours were an inch and a half thick so we cooked just a bit longer. The suggested time will make medium rare. As it rests (while you are deglazing the pan) the meat will finish to medium to almost medium rare though not quite as dark pink.

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  • IFortuna

    December 17, 2014

    Great recipe

    I never thought to use Gorgonzola or blue cheese with this recipe. Just terrific. Also, I use cream sherry for beef dishes. It is amazing and never goes off. These would be good pressure cooked too.

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  • gary.balser

    December 31, 2011

    Beef Tenderloin with Cherry Port Sauce & Gorgonzola

    I made this for X-mas dinner and it was wonderful. My husband has Parkinson's Disease and has no taste or smell, so I'm always looking for recipes that have that extra punch. Guess what - he tasted this and loved it. I used just 2 filets, but made the sauce for four people. I used Marsala wine, which I use in my own Wine Cake recipe, and Bleu Cheese. We have since used the sauce and cheese on roast beef and turkey meat loaf. Sooo Gooood! Gee, I wonder if you could use it on waffles? It might be worth a try. I'll let you know...

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  • snordheim

    December 25, 2011

    Beef Tenderloin with Cherry Port Sauce & Gorgonzola

    Absolutely DELICIOUS! It tastes and looks gourmet with a very simple preparation. I ony used two filet mignon steaks and adjusted the other inredients accordingly. So yummy! I am anxious to serve this to guests. I used a tawny port wine gorgonzola cheese. Try it...you will be glad you did.

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