Beef Tenderloin With Roasted Garlic And Port Wine Sauce Food

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BEEF TENDERLOIN WITH PORT SAUCE



Beef Tenderloin with Port Sauce image

Provided by Claire Robinson

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 (2-pound) beef tenderloin, trimmed and tied
2 quarts beef stock
1 cup ruby port
2 tablespoons unsalted butter
Kosher salt and freshly cracked black pepper
1/2 cup fresh parsley leaves

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-ROSEMARY SAUCE



Beef Tenderloin with Port-Rosemary Sauce image

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

2 tablespoons unsalted butter
3/4 cup minced shallot
2 cups dry red wine
1 1/2 cups port wine
2 cups beef broth
1 sprig fresh rosemary
2 tablespoons olive oil
8 slices beef tenderloin, 1 inch thick
salt & freshly ground black pepper
1/3 cup unsalted butter, chilled
2 teaspoons chopped fresh rosemary

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 IN MUSHROOM PORT SAUCE



Beef Tenderloin in Mushroom Port Sauce image

Easy enough to make for a family dinner, yet elegant enough to serve to the most prestigious guests. The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast.

Provided by kittycatmom

Categories     Steak

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 large garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
3 lbs well-trimmed beef tenderloin, center cut
3 tablespoons butter
1 lb mixed fresh mushrooms, stems removed and cut in half if large (shiitake,cremini and oyster)
1/4 cup finely chopped shallot
1 cup good port wine
1 (13 3/4-14 1/2 ounce) can ready-to-serve beef broth
1/4 cup coarse-grain dijon-style mustard
1 tablespoon cornstarch, dissolved in 2 tbsp. water
1 tablespoon butter, softened (optional)

Steps:

  • Heat oven to 425 degrees F.
  • Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef. Heat large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in 425-degree F. 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 mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
  • In 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 sauce.
  • Remove roast from oven when meat thermometer registers 135°F degrees. Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.)
  • Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT



Beef Tenderloin with Roasted Shallots, Bacon and Port image

This is from the December 1997 issue of Bon Appetit. My family has demanded this every Christmas Eve since then. I have also used this sauce with a standing rib roast with excellent results.

Provided by MsKittyKat

Categories     Meat

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 lbs shallots, halved lengthwise and peeled (about large 24)
3 tablespoons olive oil
6 cups beef stock (can use low sodium canned broth)
1 1/2 cups tawny port
1 tablespoon tomato paste
2 (3 1/4 lb) beef tenderloin steaks, trimmed (large ends)
2 teaspoons dried thyme
7 slices bacon, chopped
6 tablespoons butter
1 1/2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 375 degrees.
  • In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
  • Season with salt and pepper.
  • Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
  • Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
  • Whisk in tomato paste.
  • (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
  • In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
  • Transfer bacon to paper towels to drain.
  • Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
  • Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
  • Transfer beef to platter, tent with foil.
  • Spoon fat off top of pan drippings in roasting pan.
  • Place pan over high heat.
  • Add stock/port mixture and bring to a boil, scraping up any browned bits.
  • Transfer to a medium saucepan; bring to a simmer.
  • Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
  • Whisk in 3 tablespoons butter.
  • Stir in roasted shallots and reserved bacon.
  • Season sauce to taste.
  • Cut beef into 1/2 inch thick slices.
  • Spoon some sauce over.
  • Pass remaining sauce.

BEEF TENDERLOIN STEAK W/ CHERRY-PORT SAUCE



Beef Tenderloin Steak W/ Cherry-Port Sauce image

Make and share this Beef Tenderloin Steak W/ Cherry-Port Sauce recipe from Food.com.

Provided by Amber Dawn

Categories     Steak

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup dried cherries
1 cup port wine or 1 cup other sweet red wine, divided
1/4 cup black cherry juice
1 lb beef tenderloin, trimmed
butter-flavored cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons shallots, minced
1 large garlic clove, minced
1/2 cup low sodium beef broth
1/2 teaspoon dried thyme

Steps:

  • Set oven to broil.
  • Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand for 30 minutes for the cherries to absorb most of the liquid.
  • Coat beef with cooking spray; sprinkle with salt and pepper. Broil 6 inches from heat for 15 minutes. Reduce heat to 375 and bake for 30 minutes or until meat thermometer reads 145 degrees. Let stand 10 minutes before slicing.
  • Heat oil in pan over medium-high heat. Add shallot and garlic; saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup. Pour over steaks. Serve immediately.
  • Serving size is 1 steak with 2 tbsp sauce.

Nutrition Facts : Calories 459.8, Fat 26.4, SaturatedFat 9.5, Cholesterol 97.5, Sodium 218.5, Carbohydrate 9.4, Fiber 0.1, Sugar 4.6, Protein 29

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