Beef Tenderloin With Port Balsamic Sauce Rezept

Indulge in this incredibly simple yet elegant Beef Tenderloin recipe, boasting a decadent Port Balsamic Sauce. Perfectly seared steaks, complemented by earthy sautéed mushrooms, create a culinary masterpiece in under 30 minutes! This recipe is perfect for a romantic dinner or an impressive weeknight meal.

Vorbereitung 10 Min.

Kochzeit 16 Min.

Kalorien 1072.9 kcal

Eiweiß 90g

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Beef Tenderloin With Port Balsamic Sauce

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Zutaten für Beef Tenderloin With Port Balsamic Sauce

1 cup ruby port wine
Dry White Wine
two (6-ounce) beef tenderloin steaks
2 tablespoons all-purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup balsamic vinegar
salt and freshly ground black pepper (to taste)
8 ounces thick sliced white mushrooms

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Zubereitung von Beef Tenderloin With Port Balsamic Sauce

In a heavy small saucepan, combine 1 cup ruby port wine and 1/2 cup balsamic vinegar. Bring to a boil over medium-high heat.
Reduce heat to low and simmer until the mixture reduces to 2/3 cup, about 8-10 minutes. Set aside.
Season two (6-ounce) beef tenderloin steaks generously with salt and freshly ground black pepper.
Lightly dust steaks with 2 tablespoons all-purpose flour, shaking off any excess.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy large skillet over medium-high heat.
Add steaks to the skillet and sear for 4 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare.
Transfer steaks to a platter and tent loosely with foil to keep warm.
Add 8 ounces of thick sliced white mushrooms to the skillet and sauté for 3-4 minutes until tender and slightly browned.
Pour the reduced port and balsamic mixture into the skillet, scraping up any browned bits from the bottom.
Bring to a boil, then reduce heat and simmer for 2 minutes, or until the sauce slightly thickens.
Remove from heat and stir in 2 tablespoons cold butter until melted and the sauce is smooth and glossy.
Season the sauce to taste with salt and pepper.
Transfer steaks to plates, top with the mushroom port balsamic sauce, and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

50g

Fat

142g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes Mushroom Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation For 1 Or 2 Main Dish Beef Easy Meat Number Of Servings 3 Steps Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Beef Tenderloin With Port Balsamic Sauce?

Beef Tenderloin With Port Balsamic Sauce dauert insgesamt etwa 26 Minuten – ungefähr 10 Minuten Vorbereitung und 16 Minuten Kochzeit.

Wie viele Kalorien hat Beef Tenderloin With Port Balsamic Sauce?

Beef Tenderloin With Port Balsamic Sauce hat etwa 1072.9 Kalorien pro Portion, mit ungefähr 90 g Eiweiß, 7 g Kohlenhydraten und 100 g Fett.

Welche Zutaten brauche ich für Beef Tenderloin With Port Balsamic Sauce?

Die wichtigsten Zutaten für Beef Tenderloin With Port Balsamic Sauce sind Ruby Port, Dry White Wine, Beef Tenderloin Steaks, All Purpose Flour, Unsalted Butter, Olive Oil. Die vollständige Liste mit Mengenangaben findest du oben.