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Ingredients
- 1 c. ruby Port
- 1 c. dry white wine
- 2 x beef tenderloin steaks - (8 ounce ea) Salt to taste Freshly-grnd black pepper to taste All-purpose flour for dusting
- 3 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
Directions
- Boil Port and wine in heavy small saucepan till mix is reduced to 2/3 c., about 8 min. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Heat 1 Tbsp. butter with oil in heavy large skillet over medium-high heat. Add in steaks; cook to desired doneness, about 4 min per side for medium-rare. Transfer steaks to platter (don't clean skillet); tent steaks with foil to keep hot.
- Add in Port mix and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil till reduced to sauce consistency, about 2 min. Remove from heat. Add in remaining 2 Tbsp. butter and whisk just till melted. Season sauce to taste with salt and pepper.
- Transfer steaks to plates. Spoon sauce over and serve.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 2 servings | |
| Calories 521 | |
| Calories from Fat 302 | 58% |
| Total Fat 34.06g | 43% |
| Saturated Fat 15.77g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 63mg | 3% |
| Potassium 448mg | 13% |
| Total Carbs 5.95g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.34g | 2% |
| Protein 25.22g | 40% |
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