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Beef Tenderloin with Port Wine and Currants
Recipe courtesy of West Mountain Inn
| Yield : N/A |
Ingredients
- 2 tablespoons shallots
- 1 1/4 cups currants
- 3/4 cup port wine
- 2 cups beef stock
- 2 tablespoons green peppercorns
- Beef tenderloin
Preparation
Sauce:
Saute shallots until clear. Soak currants in port (1/2 hour), drain and set aside. Pour remaining liquid into shallots and cook until reduced by half.
Add beef stock and simmer until reduced by one-third. Add slurry of equal parts cornstarch and water to boiling liquid. Add currants and peppercorns.
Meat:
Broil or grill tenderloin until desired doneness, and top with sauce.
Saute shallots until clear. Soak currants in port (1/2 hour), drain and set aside. Pour remaining liquid into shallots and cook until reduced by half.
Add beef stock and simmer until reduced by one-third. Add slurry of equal parts cornstarch and water to boiling liquid. Add currants and peppercorns.
Meat:
Broil or grill tenderloin until desired doneness, and top with sauce.
