Beef Tenderloin Steaks with Port Rosemary Sauce
Ingredients
- 1 tablespoon butter
- 1/2 cup minced shallots (about 4 ounces)
- 1 cup dry red wine
- 3/4 cup ruby Port
- 1 cup canned beef broth
- 1 sprig fresh rosemary or 1/2 teaspoon dried
- 1 tablespoon olive oil
- 4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
- 3 tablespoons chilled and unsalted butter
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
Instructions
Beef Tenderloin Steaks with Port-Rosemary Sauce serves 4 original recipe by Epicurious.
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