Beef Tenderloin Steaks with Port-Rosemary Sauce
Beef Tenderloin Steaks with Port-Rosemary Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Melt butter in heavy large saucepan over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt 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.).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.