Tenderloin Steaks with Gorgonzola Butter Recipe – Sunset Magazine

Ingredients

• 4 beef tenderloin steaks (about 2 in. thick, 8 to 10 oz. each; see notes)
• 1 red onion (12 oz.), peeled and sliced crosswise into 1/2-inch-thick rounds; ends discarded
• 3/4 cup tawny Port
• 2 tablespoons walnut or vegetable oil
• 1/4 cup crumbled gorgonzola cheese (1 1/2 oz.), at room temperature
• 1/4 cup (1/8 lb.) butter, at room temperature
• 2 tablespoons chopped parsley
• Salt and pepper