Beef Tenderloin Port Reduction Sauce Food

ROAST BEEF TENDERLOIN WITH WINE SAUCE

Steps:

• Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
• Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION

Steps:

• Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.
• Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.

ROSEMARY RUBBED BEEF TENDERLOIN WITH CHOCOLATE PORT REDUCTION

Steps:

• Preheat oven to 400 F.
• In a small bowl, mix together the pepper, rosemary, mustard, garlic and salt. Pat the filets dry and then season on both sides with the rub.
• Heat the oil over medium high heat in a medium nonstick or cast-iron skillet. Add the beef filets and sear until golden brown on both sides, about 3 minutes per side.
• Transfer to a baking sheet and bake until an instant read thermometer reads 125 F for rare (or to your desired cooking temperature).
• While the steaks finish in the oven, add the port, beef and rosemary to the pan the steaks were cooked in, and raise the heat to medium high. Scrape up any beef bits from the pan and cook until well reduced to a light syrup.
• Remove from the heat and stir in the balsamic, the Green & Blacks Organic chocolate, butter and salt and pepper to taste.
• Remove the steaks from the oven, and transfer to serving plates. Drizzle with the port chocolate sauce and garnish with a pinch of fleur de sel and fresh rosemary or parsley.

PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)

Steps:

• First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak.

ROAST BEEF TENDERLOIN WITH PORT SAUCE

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.

BEEF TENDERLOIN WITH BALSAMIC SAUCE

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.

PEPPER-CRUSTED BEEF TENDERLOIN WITH CHOCOLATE-PORT SAUCE

Steps:

• Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.
• Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE

Steps:

• In a large,heavy skillet over medium-high heat,melt the butter.
• Add the shallots and saute until tender.
• Stir in the wine and Port.
• Boil for 5 minutes.
• Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
• Strain and set aside.
• In a large heavy skillet,heat the oil over medium-high heat.
• Season the beef with salt and pepper.
• Cook beef until desired doneness,about 4 minutes.
• per side for medium-rare.
• Transfer to a serving platter and keep warm.
• Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
• Gradually add the butter,whisking until just melted.
• Do not allow sauce to boil.
• Stir in chopped rosemary.
• Season to taste with salt and pepper.
• Spoon sauce over beef and serve.

BEEF TENDERLOIN IN MUSHROOM PORT SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 425 F.
• Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef.
• Heat a large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear.
• Transfer to rack in a shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of the roast, not resting in fat. Do not add water or cover. Roast in preheated oven about 30 to 35 minutes for medium-rare to medium doneness.
• Meanwhile, in the same skillet, heat 1 1/2 tablespoons butter over medium-high heat until hot. Add half of the mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
• In the same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to the sauce.
• Remove roast from oven when meat thermometer registers 135 F. Transfer roast to a carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 F for medium rare).
• Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce . Serve with roast.
• Enjoy!

BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE

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.

ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
• Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
• While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
• Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce

BEEF TENDERLOIN WITH RED WINE SAUCE

Steps:

• Gather the ingredients.
• Preheat your oven to 400 F.
• Rub the tenderloin roast all over with the garlic clove halves. Sprinkle it with salt and pepper.
• In an open shallow pan, roast the tenderloin for about 30 to 35 minutes. It should reach 125 F to 130 F for medium rare to medium. If the roast is very cold, count on more time.
• Remove the roast from oven and place it on a warm platter to let it rest. Retain the pan drippings.
• Add oil, mushrooms, chopped shallot or green onion , and minced garlic to the pan drippings; place over medium heat and sauté until tender.
• Stir in flour until well blended; add the red wine and broth.
• Simmer until reduced by about 1/4 to 1/3.
• Add thyme and salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.
• Slice the tenderloin after it has rested for at least five minutes.
• Serve the sauce alongside the sliced tenderloin and enjoy.

PORT WINE REDUCTION

Steps:

• Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.

MASTER RECIPE: BEEF STOCK/RED WINE REDUCTION SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.
• 4. Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.
• 5. Chef's Note: Depending on the surface area of the pan you are using this could take from 45 to 90 minutes. Have patience, it will happen... and you will be happy when it does.
• 6. Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.
• 7. Return the liquid to the saucepan.
• 8. Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.
• 9. Chef's Note: Taste and add a bit of salt and/or pepper, if needed.
• 10. Cover and keep warm, until needed.
• 11. PLATE/PRESENT
• 12. This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.
• 13. Keep the faith, and keep cooking.

BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE

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 PORT SAUCE

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.