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  • Beef Tenderloin With Port Balsamic Sauce

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    Beef Tenderloin With Port Balsamic Sauce
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. ruby Port
    • 1 c. dry white wine
    • 2 x beef tenderloin steaks - (8 ounce ea) Salt to taste Freshly-grnd black pepper to taste All-purpose flour for dusting
    • 3 Tbsp. unsalted butter
    • 1 Tbsp. extra virgin olive oil
    • 2 Tbsp. balsamic vinegar

    Directions

    1. Boil Port and wine in heavy small saucepan till mix is reduced to 2/3 c., about 8 min. Set aside.
    2. Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Heat 1 Tbsp. butter with oil in heavy large skillet over medium-high heat. Add in steaks; cook to desired doneness, about 4 min per side for medium-rare. Transfer steaks to platter (don't clean skillet); tent steaks with foil to keep hot.
    3. Add in Port mix and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil till reduced to sauce consistency, about 2 min. Remove from heat. Add in remaining 2 Tbsp. butter and whisk just till melted. Season sauce to taste with salt and pepper.
    4. Transfer steaks to plates. Spoon sauce over and serve.
    5. This recipe yields 2 servings.

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