Beef Tenderloin With Port Balsamic Sauce Recette

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.

Préparation 10 min

Cuisson 16 min

Calories 1072.9 kcal

Protéines 90g

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Beef Tenderloin With Port Balsamic Sauce

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Beef Tenderloin With Port Balsamic Sauce ?

Beef Tenderloin With Port Balsamic Sauce prend environ 26 minutes du début à la fin — environ 10 minutes de préparation et 16 minutes de cuisson.

Combien de calories contient Beef Tenderloin With Port Balsamic Sauce ?

Beef Tenderloin With Port Balsamic Sauce contient environ 1072.9 calories par portion, avec environ 90 g de protéines, 7 g de glucides et 100 g de lipides.

De quels ingrédients ai-je besoin pour Beef Tenderloin With Port Balsamic Sauce ?

Les principaux ingrédients de Beef Tenderloin With Port Balsamic Sauce sont Ruby Port, Dry White Wine, Beef Tenderloin Steaks, All Purpose Flour, Unsalted Butter, Olive Oil. Consultez la liste complète avec les quantités ci-dessus.