Beef Tenderloin Steak With Port Sauce

Name: Beef Tenderloin Steak With Port Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 steaks, 4 serving(s)
Ingredients: 4 beef tenderloin steaks, 5-6 oz each; 1/4 cup olive oil; 2 tablespoons butter; 1 shallot, minced; 1 cup port wine; 1 cup beef stock; 2 tablespoons butter; coarse salt and pepper

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Recipe by keeney

Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Goat Cheese Potato Cakes, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF". Totally guessing at times.

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READY IN: 55mins

SERVES: 4

YIELD: 4 steaks

UNITS: US

INGREDIENTS

Nutrition

4

beef tenderloin steaks, 5-6 oz each
¹⁄₄

cup olive oil
2

tablespoons butter
1

shallot, minced
1

cup port wine
1

cup beef stock
2

tablespoons butter
coarse salt and pepper

DIRECTIONS

Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a large heavy bottomed pan.
Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 tbsp butter; sear both sides of steak until well coloured. (Depending on size of steak, this may have to be done in two batches.).
Finish cooking in oven for desired doneness, about 5 minutes for medium rare. Remove from heat, transfer to cutting board and let rest, covered, for at least 10 minutes.
In same pan, add 1 tbsp oil and sweat shallot until softened and lightly coloured. Add port to deglaze and bring to simmer, reducing slightly.
Add beef stock and simmer; reduce volume by half. Remove from heat and swirl in 2 tbsp butter. Season sauce to taste with salt and pepper.

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