Beef Tenderloin with Port Wine Sauce |
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| Ingredients: | ||||||||||||||||||||||||||
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1 cup port wine 1 cup dry white wine 1 tablespoon olive oil 16 ounces beef tenderloin, two 8-ounce steaks 2 tablespoons balsamic vinegar |
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| Preparation: | ||||||||||||||||||||||||||
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Boil port and dry white wine in a small heavy saucepan until mixture is reduced to 2/3 cup, approximately 8 minutes. Set aside. Heat olive oil in a large heavy skillet over medium-high heat. Add steaks. Cook to desired doneness or about 4 minutes per side for medium-rare. Transfer steaks to a platter and cover with a tent of foil to keep warm. Add balsamic vinegar and port wine mixture to skillet. Bring to a boil, scraping up any browned bits. Continue cooking until mixture is reduced to sauce consistency, about 2 minutes. Remove from the heat. Transfer steaks to plates. Spoon sauce over steaks and serve immediately. |
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