Beef Tenderloin With Port Sauce Recipes

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BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE



Beef Tenderloin with Quick Red Wine Pan Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

One 3- to 5-pound beef tenderloin, trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
3 cloves garlic, crushed
5 tablespoons unsalted butter, at room temperature
1 medium shallot, minced
1 cup red wine
2 cups beef stock
1 tablespoon all-purpose flour

Steps:

  • Remove the tenderloin from the refrigerator 1 hour prior to cooking.
  • On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
  • Preheat the oven to 225 degrees F.
  • Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
  • Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
  • Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
  • Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
  • Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

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.

BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Provided by Christine L.

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  • In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  • Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  • Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g

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 WITH PORT-BALSAMIC SAUCE



Beef Tenderloin With Port-Balsamic Sauce image

This is so good and so simple. It took 16 minutes to reduce the liquid. After I cooked the steaks, I sauted some thick slices of white mushroom before completing the sauce.

Provided by frozenmargarita

Categories     Meat

Time 16m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup ruby port
1 cup dry white wine
16 ounces beef tenderloin steaks
all-purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar

Steps:

  • Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
  • Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
  • Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.

Nutrition Facts : Calories 1072.9, Fat 65.3, SaturatedFat 28.5, Cholesterol 238.9, Sodium 136.3, Carbohydrate 21.9, Sugar 12.7, Protein 45.1

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 PORT-BALSAMIC SAUCE



Beef Tenderloin with Port-Balsamic Sauce image

Categories     Sauté     Quick & Easy     Vinegar     Beef Tenderloin     Port     White Wine     Bon Appétit

Yield Serves 2

Number Of Ingredients 7

1 cup ruby Port
1 cup dry white wine
2 8-ounce beef tenderloin steaks
All purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar

Steps:

  • Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
  • Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
  • Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.

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ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE | BON APPéTIT
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2008-09-08 Step 2. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 …
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4/5 (5)
Author Molly Stevens
Servings 10
  • 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.
  • 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.
  • 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.
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  • Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
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From therecipes.info


BEEF TENDERLOIN WITH PORT SAUCE – RECIPES NETWORK
2012-11-24 Transfer the beef to a cutting board and let stand 10 minutes. Step 2. 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. Step 3. To serve, slice the beef, top with sauce and garnish with parsley. Step 4
From recipenet.org


TENDERLOIN W/PORT SAUCE | BEEF TENDERLOIN, ROAST BEEF, RECIPES
Sep 18, 2011 - Roast Beef Tenderloin with Port Sauce Recipe. Sep 18, 2011 - Roast Beef Tenderloin with Port Sauce Recipe. Sep 18, 2011 - Roast Beef Tenderloin with Port Sauce Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food ...
From pinterest.ca


ROAST BEEF TENDERLOIN WITH PORT SAUCE - FIELD AND FEAST
2011-02-12 Preparation: For sauce: Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, three 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.
From fieldandfeast.com


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