Beef Tenderloin With Port-Rosemary Sauce Recipe

Name: Beef Tenderloin With Port-Rosemary Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 2 tablespoons unsalted butter; 3/4 cup minced shallot; 2 cups dry red wine; 1 1/2 cups port wine; 2 cups beef broth; 1 sprig fresh rosemary; Beef; 2 tablespoons olive oil; 8 slices beef tenderloin, 1 inch thick; salt & freshly ground black pepper; 1/3 cup unsalted butter, chilled; 2 teaspoons chopped fresh rosemary

Servings: persons

Sauce
2 tablespoons unsalted butter
3/4 cup minced shallot
2 cups dry red wine
1 1/2 cups port wine
2 cups beef broth
1 sprig fresh rosemary
Beef
2 tablespoons olive oil
8 slices beef tenderloin, 1 inch thick
salt & freshly ground black pepper
1/3 cup unsalted butter, chilled
2 teaspoons chopped fresh rosemary

1
In a large,heavy skillet over medium-high heat,melt the butter.
2
Add the shallots and saute until tender.
3
Stir in the wine and Port.
4
Boil for 5 minutes.
5
Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
6
Strain and set aside.
7
In a large heavy skillet,heat the oil over medium-high heat.
8
Season the beef with salt and pepper.
9
Cook beef until desired doneness,about 4 minutes.
10
per side for medium-rare.
11
Transfer to a serving platter and keep warm.
12
Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
13
Gradually add the butter,whisking until just melted.
14
Do not allow sauce to boil.
15
Stir in chopped rosemary.
16
Season to taste with salt and pepper.
17
Spoon sauce over beef and serve.

414

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 13 ingredients. The key ingredients include: Sauce, 2 tablespoons unsalted butter, 3/4 cup minced shallot, 2 cups dry red wine, and more.

Yes, Beef Tenderloin 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 With Port-Rosemary Sauce

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