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Ingredientes
- 1 Tbsp. Butter
- 1/2 c. Chopped shallots, (about 4 ounces)
- 1 c. Dry red wine
- 3/4 c. Ruby Port
- 1 c. Canned beef broth
- 1 sprg fresh rosemary or possibly 1/2 tsp. dry
- 1 Tbsp. Extra virgin olive oil
- 4 x Beef tenderloin steaks, (about 6 to 8 ounces each) (1-inch-thick)
- 3 Tbsp. Chilled and unsalted butter
- 1 tsp Minced fresh rosemary or possibly 1/4 tsp. dry
Direcciones
- FOR SAUCE: Heat butter in heavy large saucepan over medium-high heat.
- Add in shallots and saute/fry till tender, about 3 min. Stir in wine and Port. Boil 5 min. Add in broth and rosemary sprig and boil till liquid is reduced to 1/3 c., about 12 min. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and chill.)
- FOR STEAKS: Heat oil in heavy large skillet over medium-high heat.
- Season steaks with salt and pepper. Add in steaks to skillet and cook to desired doneness, about 4 min per side for medium-rare. Transfer steaks to platter. Tent with foil to keep hot.
- Add in sauce to skillet and bring to boil, scraping up any browned bits.
- Remove from heat. Gradually add in butter, whisking just till melted.
- Stir in minced rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 938g | |
| Calories 1290 | |
| Calories from Fat 594 | 46% |
| Total Fat 66.43g | 83% |
| Saturated Fat 25.36g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 334mg | 111% |
| Sodium 1087mg | 45% |
| Potassium 1940mg | 55% |
| Total Carbs 20.95g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.47g | 1% |
| Protein 104.52g | 167% |
