Peppered Sirloin with Cherry-Merlot Sauce and Gorgonzola

Ingredients

• 2 pounds hormel always tender peppercorn beef filet of sirloin 
• 12 inch circulon open clad skillet 
• 0.3 cup cherries dried
• 1  circulon covered saucepan 
• 3 tablespoons parsley fresh chopped
• 2 large garlic cloves sliced
• 0.5 cup gorgonzola cheese crumbled
• 1 cup beef broth low-sodium
• 2 tablespoons beef broth low-sodium
• 2 tablespoons maple syrup pure
• 1 cup fetzer eagle peak merlot 
• 0.5 teaspoon mccormick gourmet collection rosemary crushed
• 4 servings salt and pepper to taste
• 1 large shallots sliced
• 2 tablespoons butter unsalted
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan
• oven
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Preheat oven to 32
2. Melt butter in saucepan over medium heat. Stir in 1 cup broth and next 4 ingredients. Bring to a boil, and cook, stirring often, 8 minutes or until liquid is reduced to 1/2 cup.
3. Remove pan from heat, and set aside.
4. Brown beef in hot oil in skillet over medium heat 3 to 4 minutes or until browned on all sides.
5. Bake beef in skillet at 325 for 32 to 35 minutes or until a meat thermometer inserted into thickest portion registers 155 (medium).
6. Remove beef to a cutting board, reserving juices in pan. Cover loosely with aluminum foil, and let stand 15 minutes before slicing.
7. Add cherry mixture, 2 tablespoons broth, maple syrup, and rosemary to skillet. Bring to a boil over medium heat, stirring to loosen browned particles from bottom of skillet. Stir in salt and pepper.
8. Drizzle sauce over sliced beef; sprinkle evenly with cheese and parsley.