Beef Tenderloin Steaks with
Port-Rosemary Sauce

Beef Tenderloin Steaks with
Port-Rosemary Sauce
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Sauce:
1 tablespoon butter
1/2 cup minced shallots
(about 4 ounces)
1 cup dry red wine
3/4 cup ruby Port
1 cup rich beef stock
1 sprig fresh rosemary or
1/2 teaspoon dried

Steaks:
1 tablespoon olive oil
Four 1-inch-thick beef tenderloin steaks
(about 6 to 8 ounces each)
3 tablespoon chilled unsalted butter
1 teaspoon chopped fresh rosemary

For the 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 stock 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 the steaks: Heat oil in heavy large skillet over medium-high heat.
Season steaks with salt and pepper. Add steaks to skillet and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to platter. Tent with foil to keep warm. Add sauce to skillet and
bring to boil, scraping up any brown 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.