BEEF TENDERLOIN WITH WHITE WINE AND PORT SAUCE   
  Ingredients :
    3 lb 5 oz (1 ½ k) beef tenderloin trimmed, no fat
    1 ½ large onion, finely chopped
    1 cup white wine
    1 ½ tablespoon Dijon mustard
    ¾ cups port wine
    ¾ cup heavy cream
    8 oz (225 g) unsalted butter, diced
    Salt
    Pepper

  Preparation:

Sear tenderloin, all sides until browned. Transfer to preheated oven 400° F (200° C) for 25 minutes.

Combine onion with white wine and port. Heat and reduce.

Add heavy cream and boil for 4 minutes until slightly thickened.

Whisk in butter.

Add mustard, salt, pepper and serve with beef.
 
        6 servings
       
 
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