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.
cost per recipe: $31.58
The price is determined by the national average.
pounds beef tenderloin steak, 1-inch thick (about 4 steaks)
teaspoon kosher salt
teaspoon ground black pepper
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
medium onion, cut in half and sliced (about 1 cup)
cup Swanson® Beef Stock or Swanson® Beef Broth
cup tawny port wine
cup dried cherries or sweetened dried cranberries
cup crumbled gorgonzola cheese or blue cheese
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.