Beef Tenderloin w/ Portobello Port Gorgonzola Sauce
serves 10-12

1 beef tenderloin, peeled, skinned, membrane off
salt & pepper
2 large portobello mushrooms gilled & sliced
2 T butter
4 oz Gorgonzola cheese
Half bottle Port

Procedure:

Cut beef into even portions for amount of people desired. 10-12 oz is good.
Grill or pan fry seasoned beef to desired doneness. While beef is cooking, sauté mushrooms in butter until tender. Add port to pan and reduce (cook off) by 75%. Turn off heat and stir in Gorgonzola cheese. Pour over cooked meat and serve immediately.

This Port and these recipes will have your holiday guests merrier than Kris Kringle Himself.
Jackson Cellars 2000 Port, Livermore Valley, can be found at Mitchell Katz Winery at Ruby Hill – 1188 Vineyard Avenue, Pleasanton, California

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