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.
BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE
Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.
Provided by Rinder
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 258.2, Fat 14.1, SaturatedFat 7.2, Cholesterol 28.1, Sodium 152.9, Carbohydrate 10.2, Sugar 3.8, Protein 1.1
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
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
PEPPER-CRUSTED BEEF TENDERLOIN WITH CHOCOLATE-PORT SAUCE
Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.
Provided by GioiaFive
Categories Meat and Poultry Recipes Beef Steaks
Time 35m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 477.9 calories, Carbohydrate 9.3 g, Cholesterol 112.3 mg, Fat 27.2 g, Fiber 1.6 g, Protein 41.8 g, SaturatedFat 7.6 g, Sodium 347.1 mg, Sugar 4.7 g
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION
This recipe combines the tenderness of filet mignon with a velvety port shiitake reduction. A simple, yet elegant meal with earthy overtones that is served best over sweet potato and hazelnut mashed potatoes with bacon and balsamic glazed sugar snap peas. Enjoyed best over candle light with the one you love.
Provided by jonnyd523
Categories 100+ Everyday Cooking Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 504.2 calories, Carbohydrate 11.7 g, Cholesterol 86.6 mg, Fat 27.4 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9 g, Sodium 117.5 mg, Sugar 5.6 g
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
More about "beef tenderloin with port sauce food"
ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (5)Servings 10
- 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.
- 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.
- 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.
BEEF TENDERLOIN WITH PORT | SAVVY COMPANY
From savvycompany.ca
BEEF TENDERLOIN WITH CHERRY PORT SAUCE & GORGONZOLA - SWANSON
From campbells.com
BEEF TENDERLOIN WITH PORT SAUCE – RECIPES NETWORK
From recipenet.org
ROAST BEEF TENDERLOIN WITH PORT MUSHROOM SAUCE : OPTIMAL ...
From recipeschoice.com
ROAST BEEF TENDERLOIN WITH REMOULADE SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
BEEF TENDERLOIN WITH CHOCOLATE PORT SAUCE
From purdys.com
BEEF TENDERLOIN STEAK WITH CHERRY-PORT SAUCE RECIPE ...
From myrecipes.com
BEEF TENDERLOIN WITH PORT SAUCE | BETTER HOMES & GARDENS
From bhg.com
ROASTED BEEF TENDERLOIN WITH PORT WINE GRAVY - VALERIE'S ...
From fromvalerieskitchen.com
ROAST BEEF TENDERLOIN WITH PORT SAUCE - BIGOVEN
From bigoven.com
10 BEST BEEF TENDERLOIN WITH SAUCE RECIPES | YUMMLY
From yummly.com
RECIPE - BEEF TENDERLOIN WITH SHALLOTS AND FIGS
From lcbo.com
SEAR-ROASTED BEEF TENDERLOIN WITH PORT AND CRANBERRY SAUCE ...
From finecooking.com
FOR AMERICA: BACON-WRAPPED BEEF TENDERLOIN WITH PORT SAUCE ...
From franklyawesomefood.com
FOOD & WINE PAIRING: ROAST BEEF TENDERLOIN WITH PORT SAUCE ...
From whitehalllane.com
BEST PORCINI CRUSTED BEEF TENDERLOIN RECIPE - HOW TO MAKE ...
From food52.com
BEEF TENDERLOIN WITH PORT SAUCE | RECIPES, BEEF DISHES, BEEF
From pinterest.com
ROAST BEEF TENDERLOIN WITH PORT SAUCE - PINTEREST.CA
From pinterest.ca
ROASTED BEEF TENDERLOIN WITH MUSHROOM-PORT SAUCE RECIPE ...
From mygourmetconnection.com
BEEF MARINADE WITH RED WINE - ALL INFORMATION ABOUT ...
From therecipes.info
BEEF TENDERLOIN WITH WINE SAUCE | FOOD NETWORK SHOWS ...
From foodnetwork.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT ...
From recipesrun.com
ROAST BEEF TENDERLOIN WITH PORT SAUCE
From pinterest.ca
STIR-FRIED YELLOW BEEF RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ROAST BEEF TENDERLOIN WITH PORT-MUSHROOM SAUCE RECIPE ...
From myrecipes.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORCINI ...
From tastefoodblog.com
BEEF TENDERLOIN ROAST SAUCES RECIPES
From tfrecipes.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE BEEF TENDERLOIN WITH RED WINE SAUCE / ROAST ...
From youtube.com
BEEF TENDERLOIN WITH PORT SAUCE | RECIPE | FOOD NETWORK ...
From pinterest.com
BEEF TENDERLOIN ROAST WITH PORT WINE SAUCE - EAT IN EAT OUT
From eatineatout.ca
BEEF TENDERLOIN WITH PORT SAUCE RECIPE | CLAIRE ROBINSON ...
From crecipe.com
BEEF TENDERLOIN WITH CHERRY SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
BEEF TENDERLOIN WITH PORT SAUCE RECIPES
From tfrecipes.com
BEEF TENDERLOIN WITH PORT SAUCE - CRECIPE.COM
From crecipe.com
10 BEST BEEF TENDERLOIN STEAK RECIPES | YUMMLY
From yummly.com
ROAST BEEF TENDERLOIN WITH PORT-MUSHROOM SAUCE RECIPE ...
From health.com
SLOW-ROASTED BEEF TENDERLOIN WITH SHALLOT-PORT SAUCE - NEW ...
From newengland.com
BEEF TENDERLOIN SAUCE BAREFOOT CONTESSA - ALL INFORMATION ...
From therecipes.info
BEEF TENDERLOIN ROAST WITH PORT WINE SAUCE - THINKBEEF
From thinkbeef.ca
BEEF TENDERLOIN IN MUSHROOM PORT SAUCE RECIPE
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love