Beef Tenderloin Steaks With Port Rosemary Sauce Recipe

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Servings: 1


Cost per recipe $17.18 view details
  • 1 Tbsp. Butter
  • 1/2 c. Chopped shallots, (about 4 ounces)
  • 1 c. Dry red wine
  • 3/4 c. Ruby Port
  • 1 c. Canned beef broth
  • 1 sprg fresh rosemary or possibly 1/2 tsp. dry
  • 1 Tbsp. Extra virgin olive oil
  • 4 x Beef tenderloin steaks, (about 6 to 8 ounces each) (1-inch-thick)
  • 3 Tbsp. Chilled and unsalted butter
  • 1 tsp Minced fresh rosemary or possibly 1/4 tsp. dry


  1. FOR SAUCE: Heat butter in heavy large saucepan over medium-high heat.
  2. Add in shallots and saute/fry till tender, about 3 min. Stir in wine and Port. Boil 5 min. Add in broth and rosemary sprig and boil till liquid is reduced to 1/3 c., about 12 min. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and chill.)
  3. FOR STEAKS: Heat oil in heavy large skillet over medium-high heat.
  4. Season steaks with salt and pepper. Add in steaks to skillet and cook to desired doneness, about 4 min per side for medium-rare. Transfer steaks to platter. Tent with foil to keep hot.
  5. Add in sauce to skillet and bring to boil, scraping up any browned bits.
  6. Remove from heat. Gradually add in butter, whisking just till melted.
  7. Stir in minced rosemary. Season to taste with salt and pepper.
  8. Spoon sauce over steaks and serve.
  9. Serves 4.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 938g
Calories 1290  
Calories from Fat 594 46%
Total Fat 66.43g 83%
Saturated Fat 25.36g 101%
Trans Fat 0.0g  
Cholesterol 334mg 111%
Sodium 1087mg 45%
Potassium 1940mg 55%
Total Carbs 20.95g 6%
Dietary Fiber 1.9g 6%
Sugars 1.47g 1%
Protein 104.52g 167%
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