4 beef tenderloin steaks, 1 inch thick
1 tsp ground black pepper
1 tbsp thyme, fresh, chopped or dried thyme leaves, crushed
vegetable cooking spray
1 medium onion, cut into half slices
1 cup Swanson(r) Beef Broth
3/4 cup tawny port wine, or other semi-sweet dessert wine
1/2 cup dried cherries, or dried cranberries
1 tbsp butter , or margarine
1/4 cup crumbled Gorgonzola , or blue cheese
Season steaks with black pepper and thyme.
Spray nonstick skillet with vegetable cooking spray.
Heat 1 minute and then add steaks and onion.
Cook steaks until desired doneness*, turning once. Remove steaks and onion and keep warm.
Add broth, wine and cherries to skillet. Cook over medium heat 10 min. or until sauce is reduced to about 1 1/2 C.
Stir in butter. Serve steaks with sauce. Sprinkle with cheese.
Sugar: 8g
:
Calcium: 108mg
Calories: 444kcal
Carbohydrates: 12g
Cholesterol: 158mg
Fat: 18g
Fiber: 2g
Iron: 4mg
Potassium: 829mg
Protein: 54g
Saturated Fat: 8g
Sodium: 252mg
Vitamin A: 764IU
Vitamin C: 3mg
