Beef tenderloin with port and rosemary sauce
4 servings
30 minutes
Beef tenderloin with port wine and rosemary sauce is an exquisite dish of French cuisine that captivates with its sophistication and richness of flavors. This recipe has roots in the traditions of refined meat dishes, where special attention is paid to the quality of ingredients and harmony of aromas. Tender meat soaked in a rich wine sauce with hints of sweet port and spicy rosemary creates a magnificent bouquet of flavors. Butter adds softness and velvetiness to the sauce, while shallots provide a light sweetness. This dish is perfect for festive dinners, romantic evenings, or simply enjoying high gastronomy. Serving it with a glass of red wine and a side of mashed potatoes or seasonal vegetables allows one to experience the beauty of French cuisine.
1
Melt 1 tablespoon of butter in a deep skillet over medium heat. Add finely chopped shallot and sauté until soft for about 3 minutes. Add wine and port. Bring to a boil and cook for 5 minutes.
- Butter: 4 tablespoons
- Shallot: 110 g
- Dry red wine: 1 glass
- Ruby port: 0.8 glass
2
Pour in the broth and add 1 chopped sprig of rosemary. Cook for about 12 minutes until the volume reduces to 0.3 cup. Strain the sauce.
- Beef stock: 1 glass
- Fresh rosemary: 2 stems
3
Heat olive oil in a large skillet over medium heat. Cut the meat into 4 steaks, season with salt and pepper. Place in the skillet and cook for 4 minutes on each side for medium doneness. Transfer to a plate and cover with foil.
- Olive oil: 1 tablespoon
- Beef tenderloin: 1 kg
- Butter: 4 tablespoons
- Shallot: 110 g
4
Bring the sauce to a boil again and remove from heat. Gradually add the remaining butter and mix well. Then add a sprig of finely chopped rosemary, season with salt and pepper.
- Butter: 4 tablespoons
- Fresh rosemary: 2 stems
- Butter: 4 tablespoons
- Shallot: 110 g
5
Place the meat on the plates and pour the sauce over it.
- Butter: 4 tablespoons
