Anticiplate

Randomly, I had a Friday night show off of Nutcracker. This is about as rare as seeing two shooting stars in a row! So, I decided to use my time wisely and utilize leftover ingredients that I had in my house to create this dish. It was one of those “a little of this, and a little of that” experiments. 

 

Sometimes, those “a little of this, and a little of that” dishes end up getting thrown out and we order a pizza, but this one actually seemed to work out. I am pretty sure I just came up with what I am going to be serving my Mom, and brother for Christmas dinner. 

 

And, all on a Friday night OFF from “cracking the nut”…..

 

 

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

 

 

2 tbsp. salted butter

2 garlic cloves, sliced

1 shallot bulb, minced

1 c. ruby port

1 c. chicken stock (or beef stock but I NEVER have that)

 

2 tbsp. salted butter 

4  6 oz. beef tenderloin steaks, pounded down to 1 inch 

Kosher salt and Cracked black pepper

1 tsp. fresh rosemary, minced

1/4 c. chicken stock

1/2 c. gorgonzola cheese, crumbled

 

 

 

In a small stockpot, heat 2 tbsp. butter over medium-high heat. Add     

garlic and shallots and let saute for 3 minutes. Add in    

port and chicken stock. Bring to a boil and lower heat to simmer until     

liquid is reduced to 1/2 c. Set aside. 

 

Meanwhile, heat 2 tbsp. in a large skillet over medium-high heat. Season        

steaks liberally with salt and pepper on each side. 

Sear steaks for 5 minutes on each side for medium-rare. Set aside and     

cover with a tin-foil tent. 

 

In remaining butter, add in the rosemary and cook for 30 seconds. Then     

add in chicken stock and scrape up brown bits. Then

add in the port mixture. Season to taste with salt and pepper. 

 

Serve steaks and drizzle with port reduction. Top with crumbled    

gorgonzola cheese.