Beef Tenderloin Steak With Balsamic Sauce |
Course : Beef Steak
Serves: 4 |
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Ingredients:
4 fillets 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 small shallot -- chopped |
2 cloves garlic -- chopped |
2 large egg yolks |
1/3 cup unsalted butter -- melted |
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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.
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Nutritional Information:
543 Calories (kcal); 47g Total Fat; (82% calories from fat); 20g Protein; 3g Carbohydrate; 218mg Cholesterol; 65mg Sodium |
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