Beef Tenderloin Fillets with Balsmamic Sauce

By Tamipri

Ingredients

• Balsamic Sauce:
• 4 (6 oz.) beef tenderloin fillets
• 2 Tb. coarse sea salt
• 1 Tb. coarsely ground pepper
• 2 Tb. olive oil
• 1/4 c. dry red wine
• 1/4 c. dry sherry
• 3 Tb. balsamic vinegar
• 2 garlic cloves, chopped
• 1 shallot, chopped
• 2 egg yolks
• 1/3 c. unsalted butter, melted

Preparation

Step 1

Rub fillets with sea salt and pepper. Cook fillets in hot oil in a large ovenproof skillet over high heat 2-3 minutes on each side. Bake at 350 degrees for 8-15 minutes or until medium-rare or desired degree of doneness. Serve with Balsamic Sauce.

For Balsamic Sauce: Bring first 5 ingredients to a boil in a small saucepan; cook 2 minutes. Cool. Whisk yolks into wine mixture; cook over low heat, whisking constantly, until thickened. Slowly whisk in melted butter until blended. Serve sauce immediately. Yield: 1/2 cup

Good with Garlic-Gruyere Mashed Potatoes.