Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 4 six ounce beef tenderloin steaks, 1 1/4 inch thick
- 1 cup beef broth
- 1/2 cup thinly sliced shallots (or chopped onion)
- 1/2 cup black or green olives, sliced
- 1/2 cup port wine
- 1/4 cup crumbled blue stilton cheese
- 1 tablespoon butter
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon dried chipotle pepper powder
Preparation:
Heat butter in a heavy medium saucepan over medium heat. Add shallots and sauté for 2 minutes, stirring frequently. Add broth and wine and bring to a boil. Reduce heat and simmer uncovered until sauce has reduced to 1/2 cup (about 20 minutes).Meanwhile season steaks with salt, chipotle powder and pepper. Grill or broil until cooked to desired doneness.
Remove sauce from heat and stir in olives, cheese and thyme. Arrange steaks on warm plates and top with sauce.
