Indulge in the culinary masterpiece that is beef tenderloin with a luscious port reduction sauce. This dish is a symphony of flavors, textures, and aromas, sure to tantalize your taste buds and leave you craving for more. The tenderloin, known for its exceptional tenderness and melt-in-your-mouth texture, is cooked to perfection, retaining its delicate juiciness. The port reduction sauce, a harmonious blend of rich red wine, sweet and savory port, and aromatic shallots, elevates the dish to new heights. As the sauce gently coats the tenderloin, it creates a glossy and enticing glaze, promising an unforgettable dining experience. Accompanying the main course are three delectable recipes that complement the beef tenderloin perfectly. Sautéed mushrooms and onions add a savory and earthy touch, while creamy polenta provides a smooth and comforting base. The asparagus spears, roasted with a hint of lemon and herbs, offer a refreshing and vibrant contrast. Together, these recipes form a complete and satisfying meal, showcasing the versatility and sheer deliciousness of beef tenderloin.
Here are our top 5 tried and tested recipes!
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
BEEF TENDERLOIN IN MUSHROOM PORT SAUCE
Steps:
- Gather the ingredients.
- Preheat oven to 425 F.
- Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef.
- Heat a large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear.
- Transfer to rack in a shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of the roast, not resting in fat. Do not add water or cover. Roast in preheated oven about 30 to 35 minutes for medium-rare to medium doneness.
- Meanwhile, in the same skillet, heat 1 1/2 tablespoons butter over medium-high heat until hot. Add half of the mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
- In the same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to the sauce.
- Remove roast from oven when meat thermometer registers 135 F. Transfer roast to a carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 F for medium rare).
- Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce . Serve with roast.
- Enjoy!
Nutrition Facts : Calories 864 kcal, Carbohydrate 8 g, Cholesterol 208 mg, Fiber 1 g, Protein 58 g, SaturatedFat 26 g, Sodium 1124 mg, Sugar 3 g, Fat 65 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
ROAST BEEF TENDERLOIN WITH PORT SAUCE
Provided by Molly Stevens
Categories Roast Christmas Rosemary Beef Tenderloin Port Winter Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For beef:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- For sauce:
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- For roasting:
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
- WHAT TO DRINK:
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
BEEF TENDERLOIN WITH PORT SAUCE
Provided by Claire Robinson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.
- In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.
- To serve, slice the beef, top with sauce and garnish with parsley.
- What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.
PORT WINE REDUCTION
This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.
Tips:
- For the best results, choose a tenderloin that is at least 2 inches thick.
- Make sure to trim any excess fat from the tenderloin before cooking.
- Sear the tenderloin over high heat to create a flavorful crust.
- Reduce the heat and cook the tenderloin until it reaches your desired doneness.
- Let the tenderloin rest for a few minutes before slicing and serving.
- To make the port reduction sauce, use a good quality port wine.
- Reduce the port wine until it is thick and syrupy.
- Add the cooked tenderloin to the port reduction sauce and simmer until heated through.
Conclusion:
Beef tenderloin with port reduction sauce is a classic dish that is perfect for a special occasion. The tenderloin is cooked to perfection and the port reduction sauce is rich and flavorful. This dish is sure to impress your guests.
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