Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     beef tenderloin steaks -- (6-ounce)
  2        tablespoons  coarse-grain sea salt -- see note
  1         tablespoon  coarsely ground pepper
  2        tablespoons  olive oil
                        ***BALSAMIC SAUCE***
     1/4           cup  dry red wine
     1/4           cup  dry sherry
  3        tablespoons  balsamic vinegar
  1                     shallot -- chopped
  2                     garlic cloves -- chopped
  2                     egg yolks
     1/3           cup  unsalted butter -- melted

Preparation:

Rub tenderloin steaks evenly with salt and pepper. Cook steaks in hot oil in a large ovenproof skillet over high heat 2 to 3 minutes on each side. Bake at 350 degrees for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce. Balsamic Sauce: Bring first 5 ingredients to a boil in a small saucepan. Cook 2 minutes. Cool mixture. Whisk egg yolks into wine mixture and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended. Serve immediately. Makes 1/2 cup. Note: 2 tablespoons regular salt may be substituted.

Nutritional Information:

543 Calories (kcal); 47g Total Fat; (82% calories from fat); 20g Protein; 3g Carbohydrate; 218mg Cholesterol; 65mg Sodium