Steaks with Gorgonzola Cheese and Cranberry Sauce
Jeremiah ate steak last night.
And he liked it.
I was forced to photograph it before he ate it because I knew there would be nothing left in the morning, when the light was better. I was also only allowed about 30 seconds to shoot it before he started eating it and before he started getting mad at me for taking pictures of his food.
He hates that.
I usually try to make extra for leftovers so I can shoot it and then eat it for lunch.
But this doesn’t really work for steak. It mostly gets eaten that night.
(serves 4)
Ingredients
4 tablespoons (1/2 stick) butter, room temperture
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), room temperture
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese
Preparation Instructions
In a small sauce pan melt 2 tablespoons of the butter over medium heat, add the garlic, shallot, 1 cup broth, port and cranberries. Bring to a boil, then reduce heat and simmer until reduced to 1/2 cup. Set aside.
Heat a large skillet to medium high, while it’s heating, slather the rest of the butter over the steaks and sprinkle with pepper. Place the steaks in the skillet and as they are cooking sprinkle with salt. Once the steaks have a nice brown coating on the one side, flip them over, about 4 minutes. Cook another 4-5 minutes for medium-rare. Set aside.
Add rosemary to skillet and then pour in the sauce and scrape up all the little brown bits, add the remaining 1/4 cup broth and cook for one minutes. Season with salt and pepper.
Top each steak with a little of the cheese and some of the sauce.
Serve hot!
Monday, February 14, 2011
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