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RECIPE

Serves 2

A CookTale

An elegant diner in the middle of a rough week. Fortunately we had the main ingredients on hand, saving us a shopping trip on a snowy day. That’s the benefit of a pantry and freezer that’s well stocked and kept up to date. Once again, having sauces from the fine resource, More Than Gourmet, became a great addition.

INGREDIENTS

4 Slices from a Fillet of Beef, 5 ounces each
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter
1/2 cup of Red Wine Reduction (available on-line by Amazon from More Than Gourmet)
1/3 cup of Port Wine
4 Shallots (finely chopped)
1 TB of EVOO
1 tsp of Butter

METHOD For the Fillets of Beef

1. Heat the oven to 400 degrees

2. Season the Beef Fillets. Heat a frying pan to high & add the four Fillets, cook for 2-1/2 minutes a side.

2. Transfer the pan to the oven for 5 to 6 minutes for rare, 120 to 125 degrees. For medium rare add a few minutes in the oven. Remove the pan & allow to rest.

METHOD for the Port Wine Sauce

1. Saute the Shallots in the EVOO until tenderized & opaque. Add the Port Wine & saute until slightly reduced.

2. Add the Red Wine Reduction & lightly whisk it all together. Turn off the heat, & as a final touch enrich the sauce with the tsp of Butter.

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