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Beef Tenderloin with Port Wine Sauce

Pairs Well With

Ingredients

  • 4 beef tenderloin steaks (1 1/2 inches thick)
  • Salt and pepper to taste
  • 1 cup Cabernet Sauvignon
  • 1 cup beef broth
  • 1/2 cup port wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour

Side Dish:

  • Roasted Brussels sprouts with bacon
  • Truffle mashed potatoes

Preparation

  • Season the beef tenderloin steaks with salt and pepper on both sides.
  • Preheat the oven to 425°F (220°C).
  • Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil.
  • Sear the steaks for about 3-4 minutes per side, then transfer the skillet to the preheated oven.
  • Roast the steaks for an additional 6-8 minutes for medium-rare, or adjust the cooking time to your preference.
  • Remove the skillet from the oven and transfer the steaks to a plate. Cover them loosely with foil to keep warm.
  • Place the skillet back on the stovetop over medium heat. Add the Cabernet Sauvignon, beef broth, and port wine to deglaze the pan, scraping up any browned bits.
  • In a small bowl, mix the butter and flour together to form a paste (beurre manié). Add the paste to the skillet and whisk until the sauce thickens.
  • Simmer the sauce for a few minutes until it reduces slightly.
  • Serve the beef tenderloin steaks with the port wine sauce, along with roasted Brussels sprouts with bacon and truffle mashed potatoes on the side.