Peppered Sirloin With Cherry-Merlot Sauce And Gorgo

Name: Peppered Sirloin With Cherry-Merlot Sauce And Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 (1.5-quart) CIRCULON Covered Saucepan; 1 cup low-sodium beef broth; 1 cup FETZER Eagle Peak Merlot; 1/3 cup dried tart cherries; 2 large garlic cloves, sliced; 1 large shallot, sliced; 1 package (about 2 pounds) HORMEL Always Tender Peppercorn Beef Filet of Sirloin; 2 tablespoons vegetable oil; 1 (12-inch) CIRCULON Open Clad Skillet; 2 tablespoons low-sodium beef broth; 2 tablespoons pure maple syrup; 1/2 teaspoon McCORMICK Gourmet Collection Crushed Rosemary; Salt and pepper to taste; 1/2 cup crumbled Gorgonzola CHEESE; 3 tablespoons chopped fresh parsley

Servings: persons

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

1
Preheat oven to 325u00b0. 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.
2
Brown beef in hot oil in skillet over medium heat 3 to 4 minutes or until browned on all sides.
3
Bake beef in skillet at 325u00b0 for 32 to 35 minutes or until a meat thermometer inserted into thickest portion registers 155u00b0 (medium). Remove beef to a cutting board, reserving juices in pan. Cover loosely with aluminum foil, and let stand 15 minutes before slicing.
4
Add cherry mixture, 2 tablespoons broth, maple syrup, and rosemary to skillet. Bring to a boil over medium heat, stirring to loosen browned particles from bottom of skillet. Stir in salt and pepper. Drizzle sauce over sliced beef; sprinkle evenly with cheese and parsley.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 (1.5-quart) CIRCULON Covered Saucepan, 1 cup low-sodium beef broth, 1 cup FETZER Eagle Peak Merlot, and more.

Yes, Peppered Sirloin With Cherry-Merlot Sauce And Gorgonzola falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppered Sirloin With Cherry-Merlot Sauce And Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions