Beef Tenderloin Steaks with Port-Rosemary Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup dry red wine
- 3/4 cup ruby port
- Carbohydrate 9 g(3%)
- Cholesterol 194 mg(65%)
- Fat 50 g(76%)
- Fiber 1 g(4%)
- Protein 40 g(80%)
- Saturated Fat 22 g(109%)
- Sodium 329 mg(14%)
- Calories 711
PreparationFOR SAUCE: 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.) FOR STEAKS: 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.
PreparationFOR SAUCE: 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.) FOR STEAKS: 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.
