Beef Tenderloin With Port Rosemary Sauce Recipes

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BEEF TENDERLOIN WITH PORT SAUCE



Beef Tenderloin with Port Sauce image

Provided by Claire Robinson

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 (2-pound) beef tenderloin, trimmed and tied
2 quarts beef stock
1 cup ruby port
2 tablespoons unsalted butter
Kosher salt and freshly cracked black pepper
1/2 cup fresh parsley leaves

Steps:

  • Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.
  • In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.
  • To serve, slice the beef, top with sauce and garnish with parsley.
  • What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE



Beef Tenderloin Steaks with Port-Rosemary Sauce image

A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.

Provided by Jason Radlinger

Categories     Beef     Herb     Christmas     Valentine's Day     Low Carb     Beef Tenderloin     Port     Red Wine     Summer     Bon Appétit     Washington, D.C.

Yield Serves 4

Number Of Ingredients 12

SAUCE
1 tablespoon butter
1/2 cup minced shallots (about 4 ounces)
1 cup dry red wine
3/4 cup ruby Port
1 cup canned beef broth
1 sprig fresh rosemary or 1/2 teaspoon dried
STEAKS
1 tablespoon olive oil
4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
3 tablespoons chilled and unsalted butter
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

Steps:

  • FOR SAUCE:
  • Melt 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.)
  • 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.

ROAST BEEF TENDERLOIN WITH PORT SAUCE



Roast Beef Tenderloin with Port Sauce image

Provided by Molly Stevens

Categories     Roast     Christmas     Rosemary     Beef Tenderloin     Port     Winter     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 14

Beef:
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
Sauce:
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock
Roasting:
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Steps:

  • For beef:
  • Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
  • For sauce:
  • Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
  • For roasting:
  • Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
  • Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
  • Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
  • WHAT TO DRINK:
  • Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE



Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

1 (2-pound) beef tenderloin roast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 teaspoon)
2 cups dry red wine
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh thyme
1 tablespoon unsweetened natural cocoa powder
1 teaspoon chopped fresh rosemary leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
  • Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
  • While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
  • Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce

Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 31 grams

BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE



Beef Tenderloin with Port-Rosemary Sauce image

Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.

Provided by Rinder

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
3/4 cup minced shallot
2 cups dry red wine
1 1/2 cups port wine
2 cups beef broth
1 sprig fresh rosemary
2 tablespoons olive oil
8 slices beef tenderloin, 1 inch thick
salt & freshly ground black pepper
1/3 cup unsalted butter, chilled
2 teaspoons chopped fresh rosemary

Steps:

  • In a large,heavy skillet over medium-high heat,melt the butter.
  • Add the shallots and saute until tender.
  • Stir in the wine and Port.
  • Boil for 5 minutes.
  • Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
  • Strain and set aside.
  • In a large heavy skillet,heat the oil over medium-high heat.
  • Season the beef with salt and pepper.
  • Cook beef until desired doneness,about 4 minutes.
  • per side for medium-rare.
  • Transfer to a serving platter and keep warm.
  • Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
  • Gradually add the butter,whisking until just melted.
  • Do not allow sauce to boil.
  • Stir in chopped rosemary.
  • Season to taste with salt and pepper.
  • Spoon sauce over beef and serve.

Nutrition Facts : Calories 258.2, Fat 14.1, SaturatedFat 7.2, Cholesterol 28.1, Sodium 152.9, Carbohydrate 10.2, Sugar 3.8, Protein 1.1

BEEF TENDERLOIN WITH HORSERADISH SAUCE



Beef Tenderloin With Horseradish Sauce image

Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep.

Provided by JackieOhNo

Categories     Roast Beef

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup sour cream
1/4 cup mayonnaise
5 tablespoons prepared horseradish
4 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon crushed dried rosemary
1/2 teaspoon kosher salt
1/2 teaspoon cracked peppercorn (medley of black, white, green, pink, etc.)
1 (4 lb) beef tenderloin, tied and trimmed

Steps:

  • Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
  • Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
  • Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
  • Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.

Nutrition Facts : Calories 512, Fat 36.5, SaturatedFat 14.8, Cholesterol 139.7, Sodium 311.2, Carbohydrate 4.6, Fiber 0.8, Sugar 1.3, Protein 39.3

BEEF TENDERLOIN WITH ROSEMARY-BALSAMIC REDUCTION



Beef Tenderloin with Rosemary-Balsamic Reduction image

Beef tenderloin just gets better when topped with flavorful sauce. Wonderful dinner ready within an hour

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 11

1 beef tenderloin (3 lb), trimmed of fat and trussed with twine (have butcher do this)
2 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons finely chopped shallots
1/2 cup dry red wine or beef broth
1/4 cup balsamic vinegar
1 cup low-sodium beef broth
1/3 cup dried cranberries
1 fresh rosemary sprig
2 tablespoons cold firm butter, cut into 3 pieces

Steps:

  • Adjust oven rack to the middle position. Heat oven to 450°F.
  • Rub beef with 2 tablespoons oil and sprinkle with salt. Heat 12-inch ovenproof skillet over high heat until hot. Add beef and sear on all sides until well browned.
  • Place skillet in oven and roast beef 15 minutes. (If you don't have an ovenproof skillet, place beef in shallow roasting pan.) Remove from oven and flip beef. Roast 10 to 15 minutes longer or until meat thermometer inserted in center reads 135°F. Remove beef from skillet and place on warm platter. Cover tightly with foil (temperature will rise to 145°F for medium-rare).
  • Place skillet (or roasting pan) over medium-high heat. Add 1 tablespoon oil and the shallots. Cook 1 to 2 minutes, stirring occasionally, until shallots brown slightly.
  • Increase heat to high and add wine and vinegar. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally, until reduced so about 1/4 cup liquid remains. Scrape up any browned bits from bottom of skillet, then add broth, cranberries and rosemary. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and remove and discard rosemary sprig. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted.
  • To serve, cut beef into 1 1/2-inch slices. Divide sauce among serving plates and layer slices of beef on top.

Nutrition Facts : Calories 420, Carbohydrate 7 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 g

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