Beef Tenderloin with Port Wine and Rosemary Sauce
Main Dishes • French
Description
Beef Tenderloin with Port Wine and Rosemary Sauce
Ingredients
- Butter 4 tablespoons
- Shallot 5 oz
- Red Grape Juice 10 fl oz
- Red port 5 fl oz
- Fresh Rose Hips 2 sprigs
- Campbell's Beef Broth 10 fl oz
- Olive Oil 1 tablespoon
- Veal Tenderloin 0 lbs
Step-by-Step Guide
Step 1
Melt 1 tablespoon of butter in a deep skillet over medium heat. Add finely chopped shallots and sauté until soft, about 3 minutes. Add the wine and port wine. Bring to a boil and cook for 5 minutes.
Step 2
Pour in the broth and add 1 chopped sprig of rosemary. Cook for about 12 minutes until the volume reduces to 75 ml. Strain the sauce.
Step 3
Heat olive oil in a large skillet over medium heat. Cut the meat into 4 steaks, season with salt and pepper. Place in the skillet and cook for 4 minutes on each side for medium doneness. Transfer to a plate and cover with foil.
Step 4
Bring the sauce back to a boil and remove from heat. Gradually whisk in the remaining butter until well combined. Then add a finely chopped sprig of rosemary, season with salt and pepper.
Step 5
Plate the meat and drizzle with the sauce.
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