Grilled beef payar with wine and port sauce
6 servings
30 minutes
Grilled beef tenderloin with wine and port sauce is the embodiment of French gastronomic elegance. This recipe has roots in haute cuisine traditions where simplicity of ingredients meets sophistication of flavors. Tender beef steaks, lightly grilled to a delicious crust while retaining juiciness inside. The wine sauce, rich with aromas of port, thyme, and shallots adds depth and nobility to the dish. The velvety texture of the sauce perfectly highlights the meat flavor, creating a harmonious ensemble. This dish will be the star of any dinner, especially when paired with a glass of dry red wine and creamy mashed potatoes. It should be served hot to fully enjoy its rich flavor nuances.
1
To make a bouquet garni, tightly tie parsley, thyme, and bay leaves with kitchen twine. Slice the shallots into thin rings.
- Parsley: 4 stems
- Fresh thyme: 2 stems
- Bay leaf: 1 piece
- Shallot: 3 heads
2
In a large saucepan, heat the oil and sauté the herbs and onion over medium heat until golden. Pour in the port wine and deglaze the pan—scraping up any bits stuck to the bottom with a wooden spatula, mixing well. Then add the wine. Bring to a boil and reduce the liquid until about two tablespoons of thick sauce remain.
- Peanut oil: 1 tablespoon
- Ruby port: 200 ml
- Dry red wine: 750 ml
3
Pour in the broth and simmer again - this time it should reduce to no more than two-thirds of a cup. Strain the sauce through a fine sieve and discard the bouquet garni. Season with salt and pepper to taste, transfer to a sauceboat, and keep warm.
- Veal stock: 400 ml
- Freshly ground black pepper: to taste
4
Carefully rub the beef tenderloin steaks with salt and pepper and grill on an oiled grate over coals for thirty seconds on each side. If there is no grill, the steaks can be cooked in an oiled and well-heated grill pan for one minute on one side and thirty seconds on the other. Serve the meat immediately, drizzled with warm wine sauce.
- Beef steak: 6 pieces
- Freshly ground black pepper: to taste