Beef Tenderloin Steak With Port Sauce - cooking recipe

Ingredients

4 beef tenderloin steaks, 5-6 oz each
1/4 cup olive oil
2 tablespoons butter
1 shallot, minced
1 cup port wine
1 cup beef stock
2 tablespoons butter
coarse salt and pepper

Preparation

Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a large heavy bottomed pan.
Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 tbsp butter; sear both sides of steak until well coloured. (Depending on size of steak, this may have to be done in two batches.).
Finish cooking in oven for desired doneness, about 5 minutes for medium rare. Remove from heat, transfer to cutting board and let rest, covered, for at least 10 minutes.
In same pan, add 1 tbsp oil and sweat shallot until softened and lightly coloured. Add port to deglaze and bring to simmer, reducing slightly.
Add beef stock and simmer; reduce volume by half. Remove from heat and swirl in 2 tbsp butter. Season sauce to taste with salt and pepper.