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 Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
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
