Monday, May 27, 2013

Day 147: Beef Tenderloin with Port Wine Sauce

4 Beef tenderloin steaks, about 1 1/2" thick
3 T fresh thyme, finely chopped
1 tsp herbs de provence
3 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 cup dry currants
4 cups beef stock, unsalted
3 T butter, unsalted
1/4 cup port wine
2 T red currant jelly
1 T pepper

1) Season meat with thyme, herbs, garlic and pepper.
2)  In a fry pan heat about 3 T of olive oil until very hot.
3) Sear both sides of the steaks for about 2 minutes each side.
4) Place steaks on a parchment lined baking sheet and bake at 400F for about 9 minutes (medium-rare).

1) Heat beef stock, port, shallots, thyme, herbs de provence and half of the dry currants on high until liquid has been reduced to 1/2 cup and starts to thicken.
2) Strain and return to heat and add remainder of currants.
3) Add butter and stir until sauce is thick and glossy.


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