Pan-Seared Beef Tenderloin with Port Wine Sauce

Name: Pan-Seared Beef Tenderloin with Port Wine Sauce
Yield: Serves 4
Ingredients: 4 , center-cut tenderloin steaks, about 1 inch thick; 2 tablespoons, vegetable oil; 2 , shallots, minced; 2 teaspoons, tomato paste; 3/4 cup, red wine (ruby port) (see note); 1/2 cup, low-sodium chicken broth; 1 teaspoon, minced fresh thyme; 2 teaspoons, balsamic vinegar; 3 tablespoons, unsalted butter

Main Courses
Beef
Weeknight
30-Minute Suppers

Appears in Cook's Country April/May 2008

A wine sauce adds elegance to any meal, but there's no need to reserve elegance for special occasions.

SERVES 4

TIME 30 minutes

Pan-Seared Beef Tenderloin with Port Wine Sauce

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