Beef Tenderloin With Port Balsamic Sauce

Posted July 16, 2012 by Camp Cook
Posted in : Cuisines :
  • Recipe By :
    Camp Cook
  • Prep Time :
    15 min
  • Cook Time :
    10 min
  • Ready Time :
    25 min




  • 1 cup ruby port
  • 1 cup dry white wine
  • 2 8 ozes tenderloin steaks
  • 1/2 cup Flour
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar



Boil port and white wine until mixture is reduced to 2/3 cup. You might want to thicken this with a little cornstarch.  Set aside. Salt and pepper steaks, dust with flour, melt 1 tablespoon butter and olive oil in heavy skillet over medium high heat, cook steaks to desired doneness, about 4 minutes per side for medium rare. Move steaks to platter, tent with foil to keep warm.

Add port mixture and vinegar to skillet scraping pan bottom. Boil to reduce while adding blended butter and flour to thicken. Season with salt and pepper to taste. Transfer steaks to warm plates, spoon sauce over and serve.

I hope you weren’t drinking, there wasn’t any wine for the cook in the receipe!