Ingredients for Beef Tenderloin With Port Rosemary Sauce
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How to Make Beef Tenderloin With Port Rosemary Sauce
- Melt 2 tablespoons of butter in a large, heavy skillet over medium-high heat.
- Add 1/2 cup finely chopped shallots and sauté until tender, about 5 minutes.
- Stir in 1/2 cup dry red wine and 1/4 cup ruby port wine.
- Bring to a boil and boil for 5 minutes.
- Add 1 cup beef broth and 2 sprigs fresh rosemary. Continue to boil until the liquid is reduced to 1 cup, about 10-15 minutes.
- Strain the sauce through a fine-mesh sieve and set aside.
- In a separate large heavy skillet, heat 1 tablespoon olive oil over medium-high heat.
- Season a 1-pound beef tenderloin generously with salt and freshly ground black pepper.
- Sear the beef tenderloin for 4 minutes per side for medium-rare, adjusting cooking time as needed for desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature.
- Transfer the beef to a serving platter and tent loosely with foil to keep warm.
- Add the strained port wine sauce to the skillet that the beef was cooked in. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low. Gradually whisk in 2 tablespoons cold butter, one tablespoon at a time, until the sauce is emulsified and slightly thickened. Do not boil.
- Stir in 1 tablespoon chopped fresh rosemary.
- Season the sauce to taste with salt and pepper.
- Spoon the sauce generously over the beef tenderloin and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
15g
Fat
35g
Carbs
3g
