Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.