Recipe by frozenmargarita
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.
Top Review by Kathy in Miami
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.
- 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
Directions See How It's Made
- 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.