Beef Tenderloin With Port Balsamic Sauce

---

This is so good and so simple. It took 16 minutes to reduce the liquid. After i cooked the steaks, i sauted some thick slices of white mushroom before completing the sauce.

---

Steps

---

Boil port and wine in heavy small saucepan until mixture is reduced to 2 / 3 cup , about 8 minutes.

---

Set aside.

---

Sprinkle steaks with salt and pepper.

---

Dust with flour.

---

Shake off excess.

---

Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat.

---

Add steaks.

---

Cook to desired doneness , about 4 minutes per side for medium-rare.

---

Transfer steaks to platter.

---

Tent steaks with foil to keep warm.

---

Add port mixture and vinegar to same skillet and bring to boil , scraping up any browned bits.

---

Boil until reduced to sauce consistency , about 2 minutes.

---

Remove from heat.

---

Add remaining 2 tablespoons butter and whisk just until melted.

---

Season sauce to taste with salt and pepper.

---

Transfer steaks to plates.

---

Spoon sauce over and serve.

---

Ingredients

---

ruby port, dry white wine, beef tenderloin steaks, all-purpose flour, unsalted butter, olive oil, balsamic vinegar