Pan-Seared Beef Tenderloin with Port Wine Sauce | America's Test Kitchen
A wine sauce adds elegance to any meal, but there's no need to reserve elegance for special occasions.
Keywords
- Main Courses
- Weeknight
- Beef
Ingredients
- 4 center-cut tenderloin steaks , about 1 inch thick
- 2 tablespoons vegetable oil
- 2 shallots , minced
- 2 teaspoons tomato paste
- 3/4 cup red wine (ruby port) (see note)
- 1/2 cup low-sodium chicken broth
- 1 teaspoon minced fresh thyme
- 2 teaspoons balsamic vinegar
- 3 tablespoons unsalted butter
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