Beef Tenderloin With Port – a delicious recipe with beef stock, beef tenderloin, shallots, Tawny, red wine vinegar, sweet butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Do this the night before:
2
Combine and cook stock and 1 cup Port in 3 quart saucepan until reduced to 3/4 cup (takes 1 hour). Preheat oven 15 to 20 minutes to 400u00b0.
3
Place roast on rack in roasting pan; cover roast with butter.
4
Bake 35 to 45 minutes. Rest 15 to 20 minutes.
5
Meat thermometer should register 125u00b0 or rare.
6
Keep warm in 120u00b0 oven if needed.
7
Drain off all but 1 tablespoon fat.
8
Add shallots, remaining Port and red wine vinegar; bring to boil over medium heat.
9
Scrape any brown bits and mix in; let boil 1 minute.
10
Transfer sauce to a 9 to 10-inch skillet; add reserved stock and bring to a boil over medium heat. Reduce and simmer 2 minutes.
11
Whisk in butter 1 tablespoon at a time; add salt and pepper.
12
Pour in sauce boat.
13
Superb!
14
(Recipe can be doubled.)
432
kcal
Calories
38
g
Fat
2
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 c. beef stock (I use stock from bouillon cubes), 3 1/2 to 4 lb. beef tenderloin (already cleaned), 2 Tbsp. minced shallots, 2 Tbsp. Tawny Port wine, and more.
Yes, Beef Tenderloin With Port falls under the Meat & Poultry 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.
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