Beef Tenderloin with Port
Beef Tenderloin With Port is an moderately easy dinner. Made with 3 c. beef stock (i use stock from bouillon cubes), 3 1/2 to 4 lb. beef tenderloin (already cleaned), 2 tbsp. minced shallots, 2 tbsp. tawny port wine and 2 tbsp. red wine vinegar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
Do this the night before
Combine and cook stock and 1 cup Port in 3 quart saucepan until reduced to 3/4 cup (takes 1 hour). Preheat oven 15 to 20 minutes to 400°.
Place roast on rack in roasting pan; cover roast with butter.
Bake 35 to 45 minutes. Rest 15 to 20 minutes.
Meat thermometer should register 125° or rare.
Keep warm in 120° oven if needed.
Drain off all but 1 tablespoon fat.
Add shallots, remaining Port and red wine vinegar; bring to boil over medium heat.
Scrape any brown bits and mix in; let boil 1 minute.
Transfer sauce to a 9 to 10-inch skillet; add reserved stock and bring to a boil over medium heat. Reduce and simmer 2 minutes.
Whisk in butter 1 tablespoon at a time; add salt and pepper.
Pour in sauce boat.
Superb!
(Recipe can be doubled.)
🍷 Perfect Pairings
Complete your meal with these
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