Meat Recipes - Beef Tenderloin Steak With Balsamic Sauce


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Beef Tenderloin Steak With Balsamic Vinegar Sauce

4 beef tenderloin steaks; (6-ounces each)
2 tablespoons coarse-grain sea salt
1 tablespoon coarsely ground pepper
2 tablespoons extra-virgin olive oil
Balsamic Vinegar 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

Method

Preheat oven to 350°F

Rub steaks evenly with salt and pepper. Cook in hot oil in a large ovenproof skillet over high heat 2 to 3 minutes on each side.

Bake in preheated 350° F oven for 8 to 15 minutes or to desired degree of doneness. Serve with balsamic vinegar sauce on the side.

Balsamic vinegar 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.
Serves: 4
Contributor: pat ciesla

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