Filet de Boeuf du “Berry”

(Beef Tenderloin with Balsamic-Cranberry-Port sauce and Gorgonzola cheese)

an adapted recipe by Gord Latta

A very elegant and contemporary fine dining dish.

• 4 Tbsp butter
• 2-3 garlic cloves
• 1 shallot, large, diced
• 1 cup beef broth
• 1/4 cup beef broth
• 1 cup Port wine
• 2 Tbsp Balsamic vinegar
• 1/2 tsp sugar
• 1/2 cup frozen whole cranberries
• 4 beef tenderloin steaks
• 1 tsp fresh rosemary, minced (or Tbsp dried)
• 1/2 cup Gorgonzola cheese, crumbled

Melt 2 Tbsp of butter in saucepan over med high heat. Add garlic and shallot, quickly stir and add 1 cup of broth, port, balsamic, sugar, cranberries. (Reserve the 2 Tbsp butter and 1/4 cup broth for later). Boil liquid, once cranberries have thawed mash them with a slotted spoon to release their flavors. Keep at a steady boil until reduced by half,(or more) about 10 minutes. Once reduced and slightly thickened, let cool, strain and set aside.

Melt remaining butter (and a little cooking oil to keep the butter from burning), in a skillet over med high heat. Lightly season steaks with salt and pepper, and add to skillet, cook to desired doneness. (about 5 minutes per side, sear the edges as well). When done, transfer steaks to a warm platter and tent with foil to keep warm. Add rosemary to skillet, then sauce, and then remaining 1/4 cup of broth, scrape up brown bits. Place some cheese on top of each steak spoon sauce over and serve.

Serve with Sauteed garlic julienne vegetables and Potatoes Noisette (small round potatoes that have been parboiled and then sauteed brown in butter)