Pan-Seared Beef Tenderloin with Port Wine Sauce
From Cook's Country
Beef tenderloin has a soft, tender texture, but can often taste bland. We set out to create a pan-seared beef tenderloin recipe that delivered juicy, flavorful meat and a quick, restaurant-style pan sauce. Instead of red wine, using port in this sauce adds a rich sweetness. While tawny and vintage port are fine, we preferred the sweeter and typically less expensive ruby port. A bit of balsamic vinegar adds a kick of acidity to the port wine sauce that goes well with the pan-seared beef tenderloin. We made sure the pan was properly preheated before adding the steak—cooking in a pan that isn’t properly preheated leads to steaks that overcook before they develop a good crust. We heated a heavy-bottomed skillet over medium-high heat with a little vegetable oil until the oil smoked (the smoke indicated that the pan was hot enough).
Serves 4
While tawny and vintage port will work in this recipe, we prefer to use the sweeter and typically less expensive ruby port.
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