Beef Tenderloin:

1, 3 1/2-pound beef tenderloin, excess fat trimmed

2 tablespoons olive oil

kosher salt, as desired

freshly ground black pepper, as desired

Port Sauce:

1 yellow onion, roughly chopped

1/3 cup port – see kitchen note

1 cup beef stock

3 tablespoons unsalted butter, cut into cubes

kosher salt, to taste

freshly ground black pepper, to taste

Method:

1.   Preheat oven to 450ºF.

2.   In a large skillet over medium – high heat, add 2 tablespoons olive oil and allow to heat, approximately 2 minutes.

3.   Meanwhile, using paper towels, dry the tenderloin on all sides and generously season the entire tenderloin with salt and pepper.

4.   Place tenderloin in the preheated pan and cook until a golden brown sear appears, approximately 2 minutes. Rotate and repeat this process until all sides are golden brown in color, approximately 2 minutes per side.

5.   Transfer tenderloin (while reserving skillet) to a baking sheet lined with a wire rack (see kitchen note) and place in preheated 450ºF oven until a meat thermometer inserted in one end of the tenderloin registers 130ºF for medium rare, approximately 30 ­– 35 minutes – see kitchen note. Remove from oven and loosely cover with foil to rest.

6.   Meanwhile, in the reserved skillet, prepare the pan sauce.

Port Pan Sauce:

7.   In the reserved skillet, add 1 tablespoon olive oil (if needed) and allow to heat until hot, approximately 30 seconds – 1 minute. Add onions and while occasionally stirring, cook until soft and translucent, approximately 3 – 5 minutes. Add port and using a wooden spoon, scrape up the bottom to remove any bits. Cook until au sec (almost dry), approximately 2 minutes.

8.   Add beef stock and cook until reduced by half, approximately 7 minutes.

9.   Remove from heat, add butter and whisk until fully incorporated – see kitchen note. Adjust seasoning to taste with salt and pepper to taste.

To Serve:

10.   After the tenderloin has rested at least 10 minutes, thinly slice and serve with port sauce on top.

Kitchen Note:

Here is a quick overview for knowing the internal temperature according to your desired “doneness”:

·      140ºF – 150ºF Medium Well

·      130ºF ­­– 135­ºF Medium Rare

·      125ºF ­– 130ºF Rare

Port can be replaced with red wine. Also consider using fresh herbs, like roughly chopped thyme or tarragon, right after you add the butter.