top of page

Beef Tenderloin Steaks with Port-Rosemary Sauce

['1 tablespoon butter', '1/2 cup minced shallots (about 4 ounces)', '1 cup dry red wine', '3/4 cup ruby Port', '1 cup canned beef broth', '1 sprig fresh rosemary or 1/2 teaspoon dried', '1 tablespoon olive oil', '4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)', '3 tablespoons chilled and unsalted butter', '1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried']

Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
Spoon sauce over steaks and serve.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page