| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | June 1995 | 1 | servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1/2 | c | Minced shallots; (about 4 ounces) |
| 1 | c | Dry red wine |
| 3/4 | c | Ruby Port |
| 1 | c | Canned beef broth |
| 1 | Sprig fresh rosemary or 1/2 teaspoon dried | |
| 1 | tb | Olive oil |
| 4 | Beef tenderloin steaks; (about 6 to 8 ounces | |
| ; each) | ||
| ; (1-inch-thick) | ||
| 3 | tb | Chilled and unsalted butter |
| 1 | ts | Chopped fresh rosemary or 1/4 teaspoon |
| ; dried |
INSTRUCTIONS
SAUCE STEAKS FOR SAUCE: Melt butter in heavy large saucepan over medium-high 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 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. 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 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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