BEEF TENDERLOIN STEAKS WITH BALSAMIC,PORT-ROSEMARY SAUCE

The sauce used here is also available as a standalone recipe: Balsamic Port-Rosemary Sauce.

Ingredients

• 1 tablespoon (15 ml) butter
• 1/2 cup (120 ml) minced shallots (about 4 ounces (115 g))
• 1 cup (240 ml) dry red wine
• 3/4 cup (180 ml) ruby Port
• 1 cup (240 ml) canned beef broth
• 1 sprig fresh rosemary or 1/2 teaspoon (2.5 ml) dried
• 3 Tablespoons (45 ml) balsamic Vinegar
• 1 tablespoon (15 ml) olive oil
• 4 1-inch (3 cm)-thick beef tenderloin steaks (about 6 to 8 ounces (170-225 g) each)
• 3 tablespoons (45 ml) chilled and unsalted butter
• 1 teaspoon (5 ml) chopped fresh rosemary or 1/4 teaspoon (1 ml) dried

Method

1. To make the sauce, melt the butter in a heavy large saucepan over medium-high heat. Add the shallots and sauté until tender, about 3 minutes. Stir in the wine and Port and boil 5 minutes.
2. Add the broth, balsamic vinegar, and rosemary sprig and boil until the liquid is reduced to 1/3 cup (80 ml), about 12-15 minutes. Strain the sauce and set aside. (Can be prepared 1 day ahead; cover and refrigerate.)
3. To cook the steaks, heat the oil in a heavy large skillet over medium-high heat. Season the steaks with salt and pepper.
4. Add the steaks to the skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to a platter and tent with foil to keep warm.
5. Add the sauce to the skillet and bring to a boil, scraping up any browned bits. Remove from the heat. Gradually add the butter, whisking just until melted. Stir in the chopped rosemary and season to taste with salt and pepper.
6. Spoon the sauce over the steaks and serve.