Ingredients
2
boneless beef tenderloin steaks, 1 1/2 inches thick
1/2
teaspoon salt
1/2
teaspoon pepper
2
tablespoons olive oil
1/4
cup finely chopped shallots
1
teaspoon finely chopped garlic cloves
1/2
cup Progresso™ beef-flavored broth (from 32-oz carton)
1/2
cup dry white wine
2/3
cup heavy whipping cream
1/4
cup plus 2 tablespoons crumbled blue cheese
2
tablespoons finely chopped chives
Preparation
Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.
