Beef Tenderloin With Port Sauce
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape
3
Poke a small hole in the foil and insert an instant-read thermometer into the meat
4
Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes
5
Transfer the beef to a cutting board and let stand 10 minutes
6
In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup
7
Remove from the heat and whisk in the butter
8
Season with salt and pepper
9
To serve, slice the beef, top with sauce and garnish with parsley
10
What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender
11
It would make a killer steak sandwich