| Beef, Tenderloin with Port Sauce | Meats |
|
2-2Lb. beef tenderloins
salt & freshly ground pepper 2 tbsp. chopped fresh Rosemary or 1 tsp. dried Rosemary 2 tbsp. Dijon mustard 2 tbsp. soy sauce 2 tbsp. olive oil |
1 1/2 cups Port or Madeira
1 1/2 beef or veal stock 3 tbsp. Balsamic vinegar 3 tbsp. butter from Toby Graser for Gourmet dinner May7/99 |
Preheat oven to 350¼F. Season beef with salt & pepper. Combine Rosemary, mustard, soy sauce and olive oil. Brush over meat and place on rack in roasting pan.
Roast meat for 30 to 45 minutes or until desired degree of doneness.(see note)Remove from pan and keep warm. Discard any fat from pan. Add Port to pan and cook on stove over med-high until reduced to 3 tbsp. Add stock and vinegar to pan. Bring to a boil and cook until reduced by half. Reduce heat to low and whisk in butter. Slice roast into1/4" thick slices and serve with sauce drizzled over.
NOTE: Beef tenderloin is cooked by thickness, not by weight. Measure the thickest part vertically and calculate 15 minutes to the inch for rare, 20 minutes to the inch for medium rare, 25 minutes for medium.
COMMENTS: When we had our Gourmet dinner at Grasers, their oven died so we had to BBQ the roasts. The sauce was made without pan drippings and was excellent! So was the meat.