4 beef tenderloin steaks, cut 1-inch thick (4-6 ounces each)
1 large clove garlic, crushed
1/4 teaspoon cracked black pepper
1/2 cup ready-to-serve beef broth
1/4 cup dry red wine
1/4 cup Gorgonzola cheese, crumbled
Heat a large non-stick skillet 5 minutes over medium heat until hot.
Combine garlic and pepper. Press evenly into both sides of each beef
steak. Place steaks in skillet.
Cook 10 to 13 minutes for medium rare to medium doneness; turn occasionally. Remove from skillet; keep warm.
In same skillet, add broth and wine; increase heat to medium-high.
Cook and stir 1 to 2 minutes or until sauce is reduced by half. Spoon
sauce over steaks; sprinkle with cheese.
Makes 4 servings.