Beef Tenderloin Steaks with Port-Rosemary Sauce Recipe

Name: Beef Tenderloin Steaks with Port-Rosemary Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Melt butter in heavy large saucepan over medium-high heat.
2
Add shallots and saute until tender, about 3 minutes.
3
Stir in wine and Port.
4
Boil 5 minutes.
5
Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes.
6
Strain sauce and set aside.
7
(Can be prepared 1 day ahead.
8
Cover and refrigerate.)
9
Heat oil in heavy large skillet over medium-high heat.
10
Season steaks with salt and pepper.
11
Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
12
Transfer steaks to platter.
13
Tent with foil to keep warm.
14
Add sauce to skillet and bring to boil, scraping up any browned bits.
15
Remove from heat.
16
Gradually add butter, whisking just until melted.
17
Stir in chopped rosemary.
18
Season to taste with salt and pepper.
19
Spoon sauce over steaks and serve.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 1/2 cup minced shallots (about 4 ounces), 1 cup dry red wine, 3/4 cup ruby Port, and more.

Yes, Beef Tenderloin Steaks with Port-Rosemary Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin Steaks with Port-Rosemary Sauce

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