Prep 16 mins
Cook 0 mins
This is so good and so simple. It took 16 minutes to reduce the liquid. After I cooked the steaks, I sauted some thick slices of white mushroom before completing the sauce.
- 1 cup ruby port
- 1 cup dry white wine
- 16 ounces beef tenderloin steaks
- all-purpose flour
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- 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.
- 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.
This is one of our favorites. Had it on a trip to Florence. It is grat on Rib-Eye. I have been known to thicken it up a little with corn starch and water depending on the age of balsamic I have. If you have a really expensive aged one, you won't need to do this. Very fast, easy and delicious.
This is an outstanding sauce for expensive steaks and a special occasion treat. Thanks for submitting such an elegant recipe.
I was just going to post this, did a search for it and here it is! I first saw it in Bon Appetit magazine, 1998. The recipe comes from Acqua, a restaurant in Florence. I think using a good Port and making sure to use unsalted butter are the keys! Thanks for posting, this is very good for those special occasion dinners.