Beef with Gorgonzola Sauce and Asparagus
Uncooked lean tenderloin beef
1 pound(s), four 4 oz steaks, trimmed of fat
Fat-free beef broth
Fat free evaporated milk
2 Tbsp, minced
Fat free sour cream
1½ pound(s), about 40 spears, ends trimmed and steamed
- Press some pepper onto both sides of each steak.
- Warm a heavy-bottomed skillet over high heat until very hot, 2 to 3 minutes. Set steaks in pan and sear both sides until nicely browned. Reduce heat to medium-high and cook until done as desired. Remove to plates.
- Add beef broth to pan and boil until almost all gone. Add evaporated milk and boil until reduced by half.
- Off heat, whisk in sour cream, gorgonzola and chives. Pour sauce over steaks and serve with asparagus.