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Bon Appétit

Beef Tenderloin with Port-Balsamic Sauce

4.4

(77)

Recipe information

  • Yield

    Serves 2

Ingredients

1 cup ruby Port
1 cup dry white wine
2 8-ounce beef tenderloin steaks
All purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar

Preparation

  1. Step 1

    Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.

    Step 2

    Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.

    Step 3

    Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.

TagsPortAlcoholBeveragesBeef TenderloinBeefMeatMainDinnerNut FreeEasySauteBon Appétit
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