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).
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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