4 beef tenderloin steaks, cut 1 inch thick (4 to 6 ounces each)
1 large clove garlic, crushed
1/4 teaspoon cracked black pepper
1/2 cup ready-to-serve beef broth
1/4 cup dry red wine
1/4 cup crumbled Gorgonzola or other blue-veined cheese
Heat large nonstick skillet 5 minutes over medium heat until hot. Combine garlic and pepper. Press evenly into both side of each beef steak. Place steaks in skillet. Cook 10 to 13 minutes for medium-rare to medium doneness; turn occasionally. Remove from skillet; keep warm.
In the same skillet, add broth and wine; increase heat to medium-high. Cook and stir 1 to 2 minutes, or until sauce is reduced by half. Spoon sauce over steaks; sprinkle with cheese.
Makes 4 servings.