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La Belle Cuisine - More Beef Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Beef Tenderloin Steaks with
Port-Rosemary Sauce



La Cense Beef
La Cense Beef: The Only USDA Approved Grass Fed Beef!

“Let wine add its savor to soups, fish sauces, meat, game,
and desserts; there is a subtlety about it that is indescribable.”

~ Dione Lucas, 'The Cordon Bleu Cookbook'

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Bone-In Tenderloin

A unique cut, not readily available commercially. The bone adds
a robust meaty flavor to this ultra-tender beef. Just remember -
the bone keeps cooking the steak after you remove it from the
heat, so adjust accordingly.


La Belle Cuisine


Beef Tenderloin Steaks with
Port-Rosemary Sauce

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1 tablespoon butter
1/2 cup minced shallots
(about 4 ounces)
1 cup dry red wine
3/4 cup ruby Port
1 cup rich beef stock
1 sprig fresh rosemary or
1/2 teaspoon dried

1 tablespoon olive oil
Four 1-inch-thick beef tenderloin steaks
(about 6 to 8 ounces each)
3 tablespoon chilled unsalted butter
1 teaspoon chopped fresh rosemary

For the sauce: Melt butter in heavy large saucepan over medium-high
heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and
Port. Boil 5 minutes. Add stock and rosemary sprig and boil until liquid is
reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be
prepared 1 day ahead. Cover and refrigerate.)

For the steaks:
Heat oil in heavy large skillet over medium-high heat.
Season steaks with salt and pepper. Add steaks to skillet and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to platter. Tent with foil to keep warm. Add sauce to skillet and
bring to boil, scraping up any brown bits. Remove from heat. Gradually
add butter, whisking just until melted. Stir in chopped rosemary. Season
to taste with salt and pepper. Spoon sauce over steaks and serve.
Serves 4.

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