Beef Tenderloin Steak With Balsamic Sauce

Course : Beef Steak
Serves: 4
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4 fillets beef tenderloin steaks -- (6-ounce)
2 tablespoons coarse-grain sea salt -- see note
1 tablespoon coarsely ground pepper
2 tablespoons olive oil
1/4 cup dry red wine
1/4 cup dry sherry
3 tablespoons balsamic vinegar
1 small shallot -- chopped
2 cloves garlic -- chopped
2 large egg yolks
1/3 cup unsalted butter -- melted

Preparation / Directions:

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

5 Kitchen's say:
  (3 1/2 Stars!)
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