Gorgonzola Topped Beef Tenderloin with Cherry

• 6 tablespoons unsalted butter, softened
• 1 bulb roasted garlic
• 1 21 oz can cherry filling and topping
• 1/2 cup chopped onion
• 1 garlic clove, crushed
• 2 tablespoon olive oil
• 1/4 cup soy sauce
• 2 teaspoons spicy brown mustard
• 1 teaspoon ground ginger
• 1 teaspoon Worcestershire sauce
• 3 tablespoons extra virgin olive oil
• 4 beef tenderloin steaks cut 1 1/2 inch thick, 6-8 ounces each
• Salt and pepper to taste
• 1/4 cup crumbled Gorgonzola cheese

Remove loose, papery outer skin from garlic. Cut about 1/2 inch off the top to expose cloves. Place garlic on a piece of tin foil and drizzle with olive oil. Cover tightly with foil and bake in a 400 degree oven for 30-40 minutes or until garlic cloves are soft. Remove from oven and allow to cool. Squeeze garlic from individual cloves into a small bowl. Add softened butter and mash garlic and butter together with a fork to form a paste. Place paste onto a piece of plastic wrap and form back into a stick of butter. Chill until ready to use. In an electric blender or food processor, puree cherry filling until smooth. In a large saucepan, cook onion and garlic in olive oil until tender over medium high heat. Add pureed cherry filling, soy sauce, mustard, ginger and Worcestershire sauce then mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Keep warm. Preheat oven to 450 degrees. Season steaks all over with salt and pepper. Heat a large nonstick ovensafe frying pan until there is strong heat rising. Add olive oil and cook steaks for 2-3 minutes, turning them to seal all over. Remove from heat and top each steak with a thick slice of garlic butter. Cook in oven uncovered, for 5-7 minutes until topping is bubbling and golden. Spread a tablespoon of cherry sauce in the middle of each plate. Place each steak on top, then spoon sauce over steaks and sprinkle with gorgonzola cheese. Serve while hot.

This one is worth a try--especially for that special someone.