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Beef Tenderloin Fillets with Balsmamic Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Southern Living Christmas Cookbook 2005
| 4 (6 oz.) | beef tenderloin fillets |
| 2 Tb. | coarse sea salt |
| 1 Tb. | coarsely ground pepper |
| 2 Tb. | olive oil |
| Balsamic Sauce: | |
| 1/4 c. | dry red wine |
| 1/4 c. | dry sherry |
| 3 Tb. | balsamic vinegar |
| 2 | garlic cloves, chopped |
| 1 | shallot, chopped |
| 2 | egg yolks |
| 1/3 c. | unsalted butter, melted |
Rub fillets with sea salt and pepper. Cook fillets in hot oil in a large ovenproof skillet over high heat 2-3 minutes on each side. Bake at 350 degrees for 8-15 minutes or until medium-rare or desired degree of doneness. Serve with Balsamic Sauce.
For Balsamic Sauce: Bring first 5 ingredients to a boil in a small saucepan; cook 2 minutes. Cool. Whisk yolks into wine mixture; cook over low heat, whisking constantly, until thickened. Slowly whisk in melted butter until blended. Serve sauce immediately. Yield: 1/2 cup
Good with Garlic-Gruyere Mashed Potatoes.
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