Beef Tenderloin Steaks with Port-Rosemary Sauce
Perfectly seared beef tenderloin steaks served with an elegant port wine and rosemary reduction sauce. This restaurant-quality dish combines tender beef with a rich sauce made from shallots, red wine, port, and fresh herbs.
Ingredients
- •1 tablespoon butter
- •½ cup shallots
- •1 cup dry red wine
- •¾ cup ruby Port
- •1 cup beef broth
- •1 sprig rosemary
- •1 tablespoon olive oil
- •4 piece beef tenderloin steaks
- •3 tablespoons unsalted butter
- •1 teaspoon chopped rosemary
Cooking Instructions
- 1.
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.)
20 min
- 2.
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.
10 min
- 3.
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.
5 min
- 4.
Spoon sauce over steaks and serve.
1 min