Filet Of Beef With Port-Glazed Dried Plums
Prep Time 15 minutes Cook Time 1 hour Serves 25
Ingredients6 oz butter, divided
4 each shallot, finely chopped
72 oz reduced-sodium chicken broth
4 each bay leaf
1 T dried thyme leaves
25 each Beef tenderloin steaks, cut 1 inch thick
As Needed salt
As Needed pepper
16 oz port wine
25 each halved pitted dried plums*
2 T finely chopped fresh or dried tarragon leaves
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsIn a saucepan, heat 1/3 of the butter over medium heat until melted. Add shallot; cook and stir 3 to 4 minutes or until translucent. Add broth, bay leaf and thyme. Bring to a boil; cook over medium-high heat 35 to 40 minutes or until mixture is reduced by 1/3. Remove and discard bay leaf.
Meanwhile, in a skillet, heat 1/3 of the butter over medium heat until melted. Add steaks; cook 10 to 12 minutes for medium rare doneness, turning once. Season with salt and pepper. Remove to serving platter; keep warm. Pour off drippings from pan, if necessary. Add port to pan; bring to a boil. Cook until reduced by half, stirring to remove any caramelized pieces adhering to pan. Add prunes, tarragon and reduced broth; return to a boil. Reduce heat; simmer 1 minute. Whisk in remaining 1/3 of butter until blended; spoon over steaks.
Recipe created by Gary Danko.
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