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Beef Tenderloin Steak With Port Sauce

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“Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Goat Cheese Potato Cakes, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF". Totally guessing at times.”
READY IN:
55mins
SERVES:
4
YIELD:
4 steaks
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a large heavy bottomed pan.
  2. Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 tbsp butter; sear both sides of steak until well coloured. (Depending on size of steak, this may have to be done in two batches.).
  3. Finish cooking in oven for desired doneness, about 5 minutes for medium rare. Remove from heat, transfer to cutting board and let rest, covered, for at least 10 minutes.
  4. In same pan, add 1 tbsp oil and sweat shallot until softened and lightly coloured. Add port to deglaze and bring to simmer, reducing slightly.
  5. Add beef stock and simmer; reduce volume by half. Remove from heat and swirl in 2 tbsp butter. Season sauce to taste with salt and pepper.

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