Beef Tenderloin With Port-balsamic Sauce

Total Time: 16 mins Preparation Time: 16 mins

Ingredients

• Servings: 2
• 1 cup ruby port
• 1 cup dry wine
• 16 ounces beef tenderloin steaks
• all-purpose flour
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar

Recipe

• 1 boil port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. set aside.
• 2 sprinkle steaks with salt and pepper. dust with flour; shake off excess. melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
• 3 add port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. boil until reduced to sauce consistency, about 2 minutes. remove from heat. add remaining 2 tablespoons butter and whisk just until melted. season sauce to taste with salt and pepper. transfer steaks to plates. spoon sauce over and serve.