Ingredients:
2 tablespoons unsalted butter
3/4 cup minced shallots
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
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.