Can be prepared in 45 minutes or less.
Ingredients
Serves 4
SAUCE
STEAKS
Preparation
FOR SAUCE:
Step 1
Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
FOR STEAKS:
Step 2
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
Step 3
Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
Step 4
Spoon sauce over steaks and serve.
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Reviews (157)
Back to TopThis is a great recipe Beef Tenderloin Steaks with Port-Rosemary Sauce , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
Almost 4 cups of liquid reduced to 1/3 cup and it still was not thick. This is a waste of port wine and red wine. Sorry.
Alan
Knoxville Tennessee
3/27/2023
Beyond delcious. Lots more rosemary.
Anonymous
12/26/2022
This is one of my favorite recipes. Super simple, extremely decadent. I only serve tenderloin once a year, at Christmas, and this is my go-to recipe.
Michelle
12/21/2021
I made this last night for our Christmas Eve dinner and it was absolutely delicious! I didn't have beef broth on hand, so I used concentrated pan drippings from roasting chickens. I routinely save all drippings whenever I roast chickens or turkey and after separating the fat, this concentrate adds incredible flavor to soups and sauces and worked perfectly as a substitute for the canned beef broth. I served it with garlicky sautéed mushrooms, mixed brown and wild rice pilaf, and steamed kale, and everyone loved it. Highly recommended and will definitely make it again!
silmiriel
Folsom, CA
12/25/2013
We made this dish with deer tenderloin and it was outstanding. We served it with bacon and wild mushroom risotto and grilled carrots. One of our best feasts yet!
rslunder
Little Rock, AR
7/20/2013
Forgot to add that we double the recipe and it takes 1 hour and 12 minutes to reduce to 2/3 cup.
Anonymous
Anchorage, Alaska
12/23/2011
We make this every year for a candlelit Christmas Eve dinner... it is a never-fail delicious and gorgeous meal. I have found you can make the sauce through the first step weeks in advance and freeze it, then thaw in the fridge overnight and finish it with the steaks. Everyone who has ever tried it loves it. So grateful for this recipe.
Anonymous
Anchorage, Alaska
12/22/2011
try the Beef tenderloin with port sauce & gorgonzola. WAY Better than this! This was a HUGE disapointment compared to that recipe!
damncute
Fort McMurray, Alberta
5/21/2011
OMG! This sauce is so good and soooo easy. I love the fact that it's simple, fast and doesn't require a cart-full of ingredients I tripled the recipe to serve with beef tenderloin cooked in the oven. The sauce did take forever to reduce. So is it suppose to reduce to 1/3 as one person wrote, or 1/3 cup? I just reduced until it thickened and using the pan juices at the end helped. That port wine adds such a wonderful flavor.
gescheider
Washington, Pa
12/29/2010
This is an amazing recipe, full of flavor. I served it with fingerling potatoes, a spring mix, feta cheese salad and stuffed mushrooms. The sauce is surprisingly easy. I did not have shallots. So I substituted garlic and onions.
brandyjane04
Houston, TX
11/7/2010
This was so easy and delicious! This sauce will become a staple.
shellyv1
dayton, oh
3/4/2010
I wish I could give this recipe five forks because is it EASY. It's the perfect sauce when you want a special sauce but only have 10 minutes. Even better, it's so easily memorized that you hardly need a recipe. This will become a staple.
twotetra
Seattle, WA
1/5/2010
My wife and kids were out tonight when I got home. The only thing to eat in the house was a small piece of beef tenderloin way back in the back of the freezer. I went looking for a recipe and this was the one that I had the most of the ingredients. I lacked the beef broth and shallots, but I had scallions. It turned out very well. The sause was very nice and would have been better with the broth in it. I will definitely make it again. Beware, tho, it does make a mess.....
dal205
Central Mississippi
9/11/2009
The sauce is fantastic! Very good depth of flavors.
amath
fort mill, sc
8/16/2009
