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Beef Tenderloin With Port Sauce

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Beef Tenderloin With Port Sauce is quite delicious! I would suggest, if you want to try something off-beat, try to make this Beef Tenderloin With Port Sauce and enjoy the rich taste. Here€™s our Beef Tenderloin With Port Sauce recipe. Check out and let me know how your Beef Tenderloin With Port Sauce turned out.
  Frozen puff pastry 8 1⁄4 Ounce, thawed (1/2 Of A 17 1/4-Ounce Package (1 Sheet))
  Egg white 1 , beaten
  Beef tenderloin 3 Pound (1 In Number)
  Beef broth 1 1⁄2 Cup (24 tbs)
  Tawny port/Dry red wine 3⁄4 Cup (12 tbs)
  Chopped shallot/Onion 2 Tablespoon (Finely Chopped)
  Dried rosemary 1⁄2 Teaspoon, crushed
  Bay leaf 1
  Margarine/Butter 3 Tablespoon, softened
  All purpose flour 2 Tablespoon

1 Unfold puff pastry. On a lightly floured surface, roll puff pastry to eliminate crease. With a small cookie cutter or hors d'oeuvre cutter, cut 16 small shapes out of the puff pastry. Transfer pastry shapes to an ungreased baking sheet. Brush shapes with egg white. Bake in a
400° oven about 10 minutes or until golden brown and flaky. Cool. If desired, tightly cover and store at room temperature for up to 12 hours.
2 If tenderloin is long and thin, fold narrow ends under and tie. If tenderloin is flat and wide, tie crosswise in 2 or 3 places to form a rounder shape. (The tenderloin should be about 8 X 4 1/2 inches after tying.) Place on rack in shallow roasting pan. Insert meat thermometer.
3 Roast tenderloin, uncovered, in a 425° oven about 45 minutes or until desired doneness (140° for medium rare). Let stand, covered, about 10 minutes before slicing. (Meat temperature should rise about 5° while standing.)
4 Meanwhile, for port sauce, in a medium saucepan combine the beef broth, tawny port or red wine, shallot or onion, dried rosemary, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to
20 minutes. (You should have about 1 1/3 cups sauce after simmering.) Discard the bay leaf.
5 In a small mixing bowl stir together the margarine or butter and flour. Stir into the wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4140 Calories from Fat 1937

% Daily Value*

Total Fat 216 g331.6%

Saturated Fat 62.4 g312.2%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 2597.1 mg108.2%

Total Carbohydrates 152 g50.8%

Dietary Fiber 5.6 g22.6%

Sugars 2 g

Protein 330 g660.2%

Vitamin A 42.2% Vitamin C 7.4%

Calcium 43.1% Iron 173.9%

*Based on a 2000 Calorie diet

Beef Tenderloin With Port Sauce Recipe