Beef Tenderloin with Port Sauce

1. 1

   Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape.

2. 2

   Poke a small hole in the foil and insert an instant-read thermometer into the meat.

3. 3

   Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes.

4. 4

   Transfer the beef to a cutting board and let stand 10 minutes.

5. 5

   In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup.

6. 6

   Remove from the heat and whisk in the butter.

7. 7

   Season with salt and pepper.

8. 8

   To serve, slice the beef, top with sauce and garnish with parsley.

9. 9

   What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender.

10. 10

    It would make a killer steak sandwich.

* Per serving · 4 servings · Values may vary.

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