Ingredients: 1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds) 2 teaspoons garlic-pepper seasoning 2 tablespoons olive oil 1/2 cup minced shallots 2 tablespoons minced garlic 12 ounces crumbled Gorgonzola cheese (about 3 cups) 1 tablespoon all-purpose flour 1/2 cup whole milk 3/4 cup port wine

Directions: Press garlic-pepper seasoning evenly onto beef steak. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 15 to 20 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm. Heat oil in medium saucepan over medium heat until hot. Add shallots and garlic; cook and stir 4 minutes or until tender. Reduce heat to low. Toss cheese with flour; gradually add to saucepan, stirring after each addition. Whisk in milk and cook about 12 to 13 minutes or until sauce is smooth and creamy, stirring frequently. Meanwhile in medium saucepan, cook port wine over high heat 8 to 10 minutes or until reduced to about 2 tablespoons (consistency will be syrupy). Pour cheese mixture into fondue pot set on low heat. Just before serving, drizzle wine over cheese. Carve steaks into bite-sized pieces. Serve with fondue. Makes 6 servings. (From the Cattlemen’s Beef Board and the National Cattlemen’s Beef Association.) *See more recipes in our eggs & cheese collection *See more recipes in our sauces, dip & salad dressings collection