Meal-mail

Wednesday, February 22, 2006

Beef Tenderloins with Cherry Port Sauce & Gorgonzola

Dear Jerry,

Celebrate Washington's birthday with an all-American dinner that includes cherries!

Beef Tenderloins with Cherry Port Sauce & Gorgonzola
from Campbell's Kitchen

Prep/Cook Time: 25 min.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

Ingredients:

4 beef tenderloin steaks, 1" thick

1 tsp. ground black pepper

1 tbsp. chopped fresh thyme OR 1 tsp. dried thyme leaves, crushed

Vegetable cooking spray

1 medium onion, cut into half slices

1 cup Swanson® 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

Directions:

SPRINKLE steaks with black pepper and thyme.
SPRAY nonstick skillet with vegetable cooking spray. Heat 1 min. 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 cups. Stir in butter.
SERVE steaks with sauce. Sprinkle with cheese. Serves 4.

TIP: *Cook about 10 min. for rare.
Swanson Kitchen Tip: This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.

Budget wise? Substitute pork tenderloin for beef tenderloin.

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Mustard's no good without roast beef. -Chico Marx

Campbell Soup Company

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