Beef Tenderloin With Port Balsamic Sauce Recipe

• 1 c. ruby Port
• 1 c. dry white wine
• 2 x beef tenderloin steaks - (8 ounce ea) Salt to taste Freshly-grnd black pepper to taste All-purpose flour for dusting
• 3 Tbsp. unsalted butter
• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. balsamic vinegar

1. Boil Port and wine in heavy small saucepan till mix is reduced to 2/3 c., about 8 min.
2. Set aside.
3. Sprinkle steaks with salt and pepper.
4. Dust with flour; shake off excess.
5. Heat 1 Tbsp.
6. butter with oil in heavy large skillet over medium-high heat.
7. Add in steaks; cook to desired doneness, about 4 min per side for medium-rare.
8. Transfer steaks to platter (don't clean skillet); tent steaks with foil to keep hot.
9. Add in Port mix and vinegar to same skillet and bring to boil, scraping up any browned bits.
10. Boil till reduced to sauce consistency, about 2 min.
11. Remove from heat.
12. Add in remaining 2 Tbsp.
13. butter and whisk just till melted.
14. Season sauce to taste with salt and pepper.
15. Transfer steaks to plates.
16. Spoon sauce over and serve.
17. This recipe yields 2 servings.

ruby port, white wine, beef tenderloin, unsalted butter, extra virgin olive oil, balsamic vinegar

Taken from cookeatshare.com/recipes/beef-tenderloin-with-port-balsamic-sauce-82610 (may not work)