Beef Tenderloin with Port Wine Balsamic Sauce

Created by Executive Chef
Classic Residence by Hyatt in Boca Raton
Serves 2


Ingredients:

  • 1 cup port wine
  • 1 cup dry white wine
  • 1 tablespoon olive oil
  • 16 ounces beef tenderloin—two 8-ounce steaks
  • 2 tablespoons balsamic vinegar

Directions:

  1. Boil port and dry white wine in a small heavy saucepan until mixture is reduced to 2/3 cup, approximately 8 minutes. Set aside.
  2. Heat olive oil in a large heavy skillet over medium-high heat.
  3. Add steaks.
  4. Cook to desired doneness or about 4 minutes per side for medium-rare.
  5. Transfer steaks to a platter and cover with a tent of foil to keep warm.
  6. Add balsamic vinegar and port wine mixture to skillet.
  7. Bring to a boil, scraping up any browned bits.
  8. Continue cooking until mixture is reduced to sauce consistency, about 2 minutes.
  9. Remove from the heat.
  10. Transfer steaks to plates.
  11. Spoon sauce over steaks and serve immediately.

Nutritional Information: Per Serving (excluding unknown items): 969 Calories; 59g Fat (70.1% calories from fat); 40g Protein; 16g Carbohydrate; 0g Dietary Fiber; 161mg Cholesterol; 120mg Sodium. Exchanges: 5 1/2 Lean Meat; 0 Fruit; 8 1/2 Fat.

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