Peppered Sirloin with Cherry-Merlot Sauce and Gorgonzola

Peppered Sirloin with Cherry-Merlot Sauce and Gorgonzola
Photo by www.myrecipes.com

Ingredients

  • 1 cup FETZER Eagle Peak Merlot
  • 1/3 cup dried tart cherries
  • Salt and pepper to taste
  • ½ cup crumbled Gorgonzola CHEESE
  • 1 (1.5-quart) CIRCULON Covered Saucepan
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon McCORMICK Gourmet Collection Crushed Rosemary
  • + 16 more ingredients
    • Salt and pepper to taste
    • 1 (12-inch) CIRCULON Open Clad Skillet
    • 1 cup low-sodium beef broth
    • 2 tablespoons unsalted butter
    • 2 tablespoons vegetable oil
    • 2 tablespoons low-sodium beef broth
    • ½ cup crumbled Gorgonzola CHEESE
    • 2 tablespoons pure maple syrup
    • 3 tablespoons chopped fresh parsley
    • 1 large shallot, sliced
    • 1 package (about 2 pounds) HORMEL Always Tender Peppercorn Beef Filet of Sirloin
    • 2 tablespoons low-sodium beef broth
    • 2 large garlic cloves, sliced
    • ½ teaspoon McCORMICK Gourmet Collection Crushed Rosemary
    • 2 tablespoons pure maple syrup
    • 2 tablespoons vegetable oil

Preheat oven to 325°. Melt butter in saucepan over medium heat. Stir in 1 cup broth and next 4 ingredients. Bring to a boil, and cook, stirring often, 8 minutes or until liquid is reduced to 1/2 cup. Remove pan from heat, and set aside. Brown beef in hot oil in skillet over medium heat 3 to 4 min...

View full recipe at My Recipes

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