Рецепт Beef Tenderloin Steaks With Port Rosemary Sauce
Ингредиенты
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Инструкции
- FOR SAUCE: Heat butter in heavy large saucepan over medium-high heat.
- Add in shallots and saute/fry till tender, about 3 min. Stir in wine and Port. Boil 5 min. Add in broth and rosemary sprig and boil till liquid is reduced to 1/3 c., about 12 min. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and chill.)
- FOR STEAKS: Heat oil in heavy large skillet over medium-high heat.
- Season steaks with salt and pepper. Add in steaks to skillet and cook to desired doneness, about 4 min per side for medium-rare. Transfer steaks to platter. Tent with foil to keep hot.
- Add in sauce to skillet and bring to boil, scraping up any browned bits.
- Remove from heat. Gradually add in butter, whisking just till melted.
- Stir in minced rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
- Serves 4.