Beef Tenderloin with Port Wine and Rosemary Sauce

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Tenderloin with Port Wine and Rosemary Sauce

Ingredients

Butter - 4 tablespoons
Shallot - 3.9 oz
Red Grape Juice - 8 fl oz
Red port - 6 fl oz
Fresh Rose Hips - 2 sprigs
Campbell's Beef Broth - 8 fl oz
Olive Oil - 1 tablespoon
Veal Tenderloin - 2 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.