Beef Tenderloin Steaks with Port-Rosemary Sauce

Ingredients for Beef Tenderloin Steaks with Port-Rosemary Sauce

• 1 tablespoon butter

• 110g minced shallots (about 110g )

• 240ml dry red wine

• 180ml ruby Port

• 240ml canned beef broth

• 1 sprig fresh rosemary or 1/2 teaspoons dried

• 1 tablespoon olive oil

• 4 1-inch-thick beef tenderloin steaks (about 6 to 230g each)

• 3 tablespoons chilled and unsalted butter

• 1 teaspoon chopped fresh rosemary or 1/4 teaspoons dried

How to make Beef Tenderloin Steaks with Port-Rosemary 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 80ml , 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.