Peppered Sirloin With Cherry-Merlot Sauce And Gorgonzola

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Southern Living


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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

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