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Beef Tenderloin with Port and Rosemary Sauce

Beef Tenderloin with Port and Rosemary Sauce

   

Beef Tenderloin with Port and Rosemary SauceBeef Tenderloin with Port and Rosemary Sauce


Recipe Details:
Treat your family and guests to this diabetic-friendly restaurant-grade main entrée. Just make sure to cook enough because they will be asking for more!


Ingredients:
  • Beef tenderloin (cut into 4 steaks) – 2 lb.
  • Beef broth – 1 cup
  • Butter – 4 tbsp.
  • Shallots (finely chopped) – ¼ lb.
  • Dry red wine – 1 glass
  • Red port – ¾ glass
  • Fresh rosemary (finely chopped) – 2 sprigs
  • Olive oil – 1 tbsp.
    Recipe Directions:
    Step 1
    Melt 1 tbsp. of butter in a deep skillet over medium heat. Add shallots and sauté until tender (about 3 minutes). Add port and red wine. Bring to a boil and cook for 5 minutes.
    Step 2
    Add the beef broth and 1 chopped sprig of rosemary. Cook until the volume is reduced to 0.3 cups (about 12 minutes), then strain the sauce.
    Step 3
    Season the meat with salt and pepper. Heat olive oil in a large frying pan over medium heat. Cook the meat for 4 minutes on each side, then put on a plate and cover with foil.
    Step 4
    Bring the sauce to a boil again and remove from heat. Gradually add the remaining butter and stir well. Then add a sprig of rosemary and season with salt and pepper.
    Step 5
    Serve the meat on plates topped with the sauce. Enjoy!


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