ROAST BEEF TENDERLOIN WITH PORT SAUCE
Provided by Molly Stevens
Categories Roast Christmas Rosemary Beef Tenderloin Port Winter Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For beef:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- For sauce:
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- For roasting:
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
- WHAT TO DRINK:
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
PORT WINE BALSAMIC FILET MIGNON
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!
Provided by Danielle Sepsy
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
- Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
- Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
- Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
- Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
- For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
This is so good and so simple. It took 16 minutes to reduce the liquid. After I cooked the steaks, I sauted some thick slices of white mushroom before completing the sauce.
Provided by frozenmargarita
Categories Meat
Time 16m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 1072.9, Fat 65.3, SaturatedFat 28.5, Cholesterol 238.9, Sodium 136.3, Carbohydrate 21.9, Sugar 12.7, Protein 45.1
BEEF TENDERLOIN WITH PORT SAUCE
Provided by Claire Robinson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.
- In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.
- To serve, slice the beef, top with sauce and garnish with parsley.
- What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
Categories Sauté Quick & Easy Vinegar Beef Tenderloin Port White Wine Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
BEEF TENDERLOIN WITH ROSEMARY-BALSAMIC REDUCTION
Beef tenderloin just gets better when topped with flavorful sauce. Wonderful dinner ready within an hour
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Adjust oven rack to the middle position. Heat oven to 450°F.
- Rub beef with 2 tablespoons oil and sprinkle with salt. Heat 12-inch ovenproof skillet over high heat until hot. Add beef and sear on all sides until well browned.
- Place skillet in oven and roast beef 15 minutes. (If you don't have an ovenproof skillet, place beef in shallow roasting pan.) Remove from oven and flip beef. Roast 10 to 15 minutes longer or until meat thermometer inserted in center reads 135°F. Remove beef from skillet and place on warm platter. Cover tightly with foil (temperature will rise to 145°F for medium-rare).
- Place skillet (or roasting pan) over medium-high heat. Add 1 tablespoon oil and the shallots. Cook 1 to 2 minutes, stirring occasionally, until shallots brown slightly.
- Increase heat to high and add wine and vinegar. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally, until reduced so about 1/4 cup liquid remains. Scrape up any browned bits from bottom of skillet, then add broth, cranberries and rosemary. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and remove and discard rosemary sprig. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted.
- To serve, cut beef into 1 1/2-inch slices. Divide sauce among serving plates and layer slices of beef on top.
Nutrition Facts : Calories 420, Carbohydrate 7 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 g
CLASSIC TENDERLOIN WITH BALSAMIC PORTABELLA SAUCE
Make and share this Classic Tenderloin With Balsamic Portabella Sauce recipe from Food.com.
Provided by Olha7397
Categories Vegetable
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE BEEF TENDERLOIN: Place beef on rack in roasting pan. Brush with oil; sprinkle with pepper and thyme. Roast in 450°F oven for 40 to 50 minutes or until meat thermometer registers 140°F for rare, or until desired doneness.
- Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly. Serve with Balsamic Portobello Sauce if you wish. Serves 16.
- FOR THE PORTOBELLO SAUCE: Heat roasting pan over medium high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms; cook, stirring frequently, for about 8 minutes or until very soft. Stir in vinegar.
- Mix flour with butter until combined; whisk into pan and bring to boil, whisking constantly. Cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper. Makes about 1 1/2 cups.
- Canadian Living Winning Tastes of Beef.
Nutrition Facts : Calories 346.8, Fat 24.3, SaturatedFat 9.4, Cholesterol 98.7, Sodium 129.6, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 29.1
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