Recipe - Beef Tenderloin Steaks With Port-Rosemary Sauce

SAUCE
1 tablespoon Butter
One half cup Minced shallots; (about 4
ounces)
1 cup Dry red wine
Three fourths cup Ruby Port
1 cup Canned beef broth
1 Sprig fresh rosemary or 1/2
teaspoon dried

STEAKS
1 tablespoon Olive oil
4 Beef tenderloin steaks;
(about 6 to 8 ounces
; each)
; (1inchthick)
3 tablespoon Chilled and unsalted butter
1 teaspoon Chopped fresh rosemary or
One fourth teaspoon
; dried

FOR SAUCE: Melt butter in heavy large saucepan over mediumhigh heat.
Add shallots and saute 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 mediumhigh heat.
Season steaks with salt and pepper. Add steaks to skillet and cook to
desired doneness, about 4 minutes per side for mediumrare. 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.

Serves 4.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 1569 Calories (kcal); 116g Total Fat; (74% calories from
fat); 73g Protein; 17g Carbohydrate; 312mg Cholesterol; 468mg Sodium
Food Exchanges: 1 Grain(Starch); 9 One half Lean Meat; 0 Vegetable; 0
Fruit; 17 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.