Beef Tenderloin with Port Wine Balsamic Sauce

Created by Executive Chef Anthony Santomauro, CDM, CFPP
Classic Residence by Hyatt in Boca Raton
Serves 2

• 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

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.