Beef Tenderloin Steaks with Port-Rosemary Sauce

Ingredients for Beef Tenderloin Steaks with Port-Rosemary Sauce

• 1 cucharada de mantequilla

• 110g minced shallots (about 110g )

• 240ml de vino tinto seco

• 180ml ruby Port

• 240ml canned beef broth

• 1 sprig fresh rosemary or 1/2 teaspoons dried

• 1 cucharada de aceite de oliva

• 4 1-inch-thick beef tenderloin steaks (about 6 to 230g each)

• 3 tablespoons chilled and unsalted butter

• 1 teaspoon chopped fresh rosemary or 1/4 teaspoons dried

Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 80ml , about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.

Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.

Spoon sauce over steaks and serve.

Descargo de responsabilidad

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