1/2 stick butter 2 large garlic cloves, minced 1 large shallot, sliced 1 1/4 c beef broth 1 c ruby port 1/4 c dried cranberries 4 (5-6 oz) beef tenderloin steaks salt and pepper 1/2 t minced fresh rosemary 1/2 c crumbled gorgonzola cheese

Melt 2 T butter in large skillet over med-high heat. Add garlic and shallot, then 1 c broth, port and cranberries. Boil liquid until reduced to 1/2 c, about 8 min. Set sauce aside. Melt remaining butter in large skillet over med-high heat. Sprinkle steaks with salt and pepper. Cook to desired doneness (130 for rare), @ 5 min on each side. Transfer steaks to plate; cover loosly with foil. Add rosemary to skillet, then add sauce and remaining 1/4 c broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over tenderloins. Top with cheese. Serves 4.