Ingredients

• 4 tablespoons (1/2 stick) butter
• 2 large garlic cloves, sliced
• 1 large shallot, sliced
• 1 1/4 cups canned beef broth
• 1 cup ruby Port
• 1/4 cup dried cranberries
• 4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
• 1/2 teaspoon minced fresh rosemary
• 1/2 cup crumbled Gorgonzola cheese

Instructions

1. Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
2. 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. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.