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Filet of Beef with Port-Glazed Dried Plums

A sauce of port and dried plums is the elegant accompaniment to beef tenderloin steaks.

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Prep Time   15 minutes Cook Time   45 minutes Serves  6

Ingredients

3 tablespoons butter, divided
1 small shallot, finely chopped
3 cups reduced-sodium chicken broth
1 bay leaf
1/4 teaspoon dried thyme leaves
6 beef tenderloin steaks, cut 1 inch thick
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup port wine
1 cup (about 6 ounces) halved pitted dried plums
1 teaspoon finely chopped fresh or dried tarragon leaves


Directions

In medium saucepan, heat 1 tablespoon 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 to 3/4 cup. Remove and discard bay leaf.

Meanwhile, in large skillet, heat 1 tablespoon 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 dried plums, tarragon and reduced broth; return to a boil. Reduce heat; simmer 1 minute. Whisk in remaining 1 tablespoon butter until blended; spoon over steaks.

Recipe created by Gary Danko.


Nutrition Facts

Calories
354
Cholesterol
86mg
% of Calories from Fat
41%
Total Fat
16g
Sodium
795mg
Carbohydrate
22g
Protein
26g
Fiber
2g
Potassium
621mg

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