Beef Tenderloin With Port

• 3 c. beef stock (I use stock from bouillon cubes)
• 3 1/2 to 4 lb. beef tenderloin (already cleaned)
• 2 Tbsp. minced shallots
• 2 Tbsp. Tawny Port wine
• 2 Tbsp. red wine vinegar
• 8 Tbsp. sweet butter (1 stick)
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 1 Tbsp. fat and brown bits from meat

1. Do this the night before:
2. Combine and cook stock and 1 cup Port in 3 quart saucepan until reduced to 3/4 cup (takes 1 hour). Preheat oven 15 to 20 minutes to 400u0b0.
3. Place roast on rack in roasting pan; cover roast with butter.
4. Bake 35 to 45 minutes. Rest 15 to 20 minutes.
5. Meat thermometer should register 125u0b0 or rare.
6. Keep warm in 120u0b0 oven if needed.
7. Drain off all but 1 tablespoon fat.
8. Add shallots, remaining Port and red wine vinegar; bring to boil over medium heat.
9. Scrape any brown bits and mix in; let boil 1 minute.
10. Transfer sauce to a 9 to 10-inch skillet; add reserved stock and bring to a boil over medium heat. Reduce and simmer 2 minutes.
11. Whisk in butter 1 tablespoon at a time; add salt and pepper.
12. Pour in sauce boat.
13. Superb!
14. (Recipe can be doubled.)

beef stock, beef tenderloin, shallots, tawny, red wine vinegar, sweet butter, salt, ground pepper, brown bits from meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345398 (may not work)