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Beef Tenderloin With Port Sauce Recipe
|Frozen puff pastry||8 1⁄4 Ounce, thawed (1/2 Of A 17 1/4-Ounce Package (1 Sheet))|
|Egg white||1 , beaten|
|Beef tenderloin||3 Pound (1 In Number)|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Tawny port/Dry red wine||3⁄4 Cup (12 tbs)|
|Chopped shallot/Onion||2 Tablespoon (Finely Chopped)|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Margarine/Butter||3 Tablespoon, softened|
|All purpose flour||2 Tablespoon|
Serving size: Complete recipe
Calories 4140 Calories from Fat 1937
% Daily Value*
Total Fat 216 g331.6%
Saturated Fat 62.4 g312.2%
Trans Fat 0 g
Cholesterol 911.7 mg
Sodium 2597.1 mg108.2%
Total Carbohydrates 152 g50.8%
Dietary Fiber 5.6 g22.6%
Sugars 2 g
Protein 330 g660.2%
Vitamin A 42.2% Vitamin C 7.4%
Calcium 43.1% Iron 173.9%
*Based on a 2000 Calorie diet
400° oven about 10 minutes or until golden brown and flaky. Cool. If desired, tightly cover and store at room temperature for up to 12 hours.
2 If tenderloin is long and thin, fold narrow ends under and tie. If tenderloin is flat and wide, tie crosswise in 2 or 3 places to form a rounder shape. (The tenderloin should be about 8 X 4 1/2 inches after tying.) Place on rack in shallow roasting pan. Insert meat thermometer.
3 Roast tenderloin, uncovered, in a 425° oven about 45 minutes or until desired doneness (140° for medium rare). Let stand, covered, about 10 minutes before slicing. (Meat temperature should rise about 5° while standing.)
4 Meanwhile, for port sauce, in a medium saucepan combine the beef broth, tawny port or red wine, shallot or onion, dried rosemary, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to
20 minutes. (You should have about 1 1/3 cups sauce after simmering.) Discard the bay leaf.
5 In a small mixing bowl stir together the margarine or butter and flour. Stir into the wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.