Ingredientes para 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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Cómo preparar 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
7g
