Beef Tenderloin with Cherry Port Sauce & Gorgonzola

Sounds complicated, but it's not...sounds delicious, and it is! In just 30 minutes you can impress them with these pan-sautéed filets, served with a savory dried cherry pan sauce and a sprinkle of blue cheese.

What You'll Need
1 1/2 pounds beef tenderloin steaks, 1-inch thick (about 4 steaks)
1 teaspoon ground black pepper
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
1 medium onion, cut in half and sliced (about 1 cup)
1 cup  Beef Broth or  Beef Stock
3/4 cup tawny port wine
1/2 cup dried cherries or dried cranberries
1 tablespoon butter
1/4 cup crumbled gorgonzola cheese or blue cheese

How to Make It
1. Season the beef with the black pepper and thyme.

2. Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the beef and onion and cook the beef for 10 minutes for rare or to desired doneness, turning once. Remove the beef and onion from the skillet. Cover and keep warm.

3. Add the broth, wine and cherries to the skillet. Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the beef. Sprinkle with the cheese.