Beef with Gorgonzola Sauce and Asparagus
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Slice up the leftover juicy meat in this dish for cheese steak sandwiches.
Ingredients
Black pepper
1 tbsp(s)
Uncooked lean tenderloin beef
1 pound(s), four 4 oz steaks, trimmed of fat
Canned fat-free beef broth
1 cup(s)
Fat free evaporated milk
1 cup(s)
Gorgonzola cheese
2 oz
Chives
2 tbsp(s), minced
Fat free sour cream
¼ cup(s)
Asparagus
1½ pound(s), about 40 spears, ends trimmed and steamed
Instructions
1
Press some pepper onto both sides of each steak.
2
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.
3
Add beef broth to pan and boil until almost all gone. Add evaporated milk and boil until reduced by half.
4
Off heat, whisk in sour cream, gorgonzola and chives. Pour sauce over steaks and serve with asparagus.
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