Beef Tenderloin with Port & Rosemary Sauce
1 tbsp Olive Oil
6 Beef Tenderloin Steaks (1 inch thick)
1 tbsp Butter or Margarine
2 tbsp Minced Shallots
1½ cups Cold Water
¼ cup Ruby Port
1 pkg Knorr Demi-Glace Gravy Mix
1 sprig Fresh Rosemary
Heat oil in heavy large skillet over medium high heat. Season steaks with salt and pepper and cook to desired doneness, about 6 to 7 minutes per side for medium. Remove to platter; tent with foil.
In same skillet, melt butter and sauté shallots until tender, about 3 minutes. Add water, port, Knorr sauce mix and rosemary to skillet. Bring to boil, whisking constantly. Reduce heat and simmer 2 to 3 minutes, whisking occasionally. Remove sprig of rosemary. Serve sauce over tenderloin.
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