Ingredients
Sauce:
2 tablespoons butter
1/2 cup shallots, coarsely chopped
2 large cloves garlic, thinly sliced
1 1/4 cups beef broth
1 cup dry red wine
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 cup dried cranberries
1 teaspoon fresh rosemary, chopped
Steak:
2 tablespoons butter
4 beef tenderloin steaks, about 1-inch thick
salt and pepper
4 tablespoons blue cheese, crumbled
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Sauce:
In a medium saucepan melt butter. Add shallots and garlic. Sauté for 2 minutes. Do not brown. Add broth, red wine, honey, cranberries and rosemary. Bring to a boil. Keep at a low boil for 18-20 minutes until sauce begins to reduce. Remove from heat.
Steak:
In a large skillet melt 2 tablespoons butter over a medium-high heat. Sprinkle steaks with salt and pepper. Add to hot skillet (steaks should sear and sizzle when added to hot pan) and cook 5 minutes per side for medium-rare. Transfer steaks to a plate and keep warm.
Add prepared sauce to skillet and bring to a boil, scraping up any browned bits in pan. Spoon sauce over steaks and sprinkle each steak with a tablespoon of blue cheese.
Serves: 4
In a medium saucepan melt butter. Add shallots and garlic. Sauté for 2 minutes. Do not brown. Add broth, red wine, honey, cranberries and rosemary. Bring to a boil. Keep at a low boil for 18-20 minutes until sauce begins to reduce. Remove from heat.
Steak:
In a large skillet melt 2 tablespoons butter over a medium-high heat. Sprinkle steaks with salt and pepper. Add to hot skillet (steaks should sear and sizzle when added to hot pan) and cook 5 minutes per side for medium-rare. Transfer steaks to a plate and keep warm.
Add prepared sauce to skillet and bring to a boil, scraping up any browned bits in pan. Spoon sauce over steaks and sprinkle each steak with a tablespoon of blue cheese.
Serves: 4
