Grilled Beef Payer with Wine and Port Sauce

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled beef payer served with a sauce made from wine and port.

Ingredients

Parsley - 4 stalks
Thyme - 2 stalks
Bay leaf - 1 piece
Shallot - 3 heads
Peanut Butter - 1 tablespoon
Red port - 7 fl oz
Red Grape Juice - 25 fl oz
Ground Black Pepper - to taste
Veal broth - 13 fl oz
Steaks - 6 pieces

Step by Step guide

Step 1

Make a bouquet garni: for this, tightly tie parsley, thyme, and bay leaf together with kitchen twine. Slice the shallots into thin rings.

Step 2

In a large saucepan, heat the oil and sauté the herbs and onion over medium heat until golden brown. Pour in the port wine and deglaze the pan by scraping up any bits stuck to the bottom with a wooden spatula, stirring well. Then, add the wine. Bring to a boil and reduce the liquid until only about two tablespoons of thick sauce remain.

Step 3

Pour in the broth and reduce everything again — this time, it should reduce to no more than two-thirds of a cup. Strain the sauce through a fine sieve, discarding the bouquet garni. Season with salt and pepper to taste, transfer to a sauceboat, and keep warm.

Step 4

Thoroughly rub the beef tenderloin steaks with salt and pepper, and grill them on an oiled grill grate over charcoal for thirty seconds on each side. If you don't have a grill, you can sear the steaks in a well-heated, oiled grill pan for one minute on one side and thirty seconds on the other. Serve the meat immediately, drizzled with warm wine sauce.