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Ingredients
- 1 whole beef tenderloin, trimmed and tied
- 2 quarts beef stock
- 1 cup ruby Port wine
- 2 Tbls unsalted butter
- salt and pepper
- Fresh chopped parsley
Details
Servings 6
Preparation time 90mins
Cooking time 150mins
Preparation
Step 1
1) Place the broth and beef in a 6 quart dutch oven with the beef completely covered by the stock. Cover tightly with foil. Poke a hole in the foil and insert a instant read thermometer into the center of the meat.
2) Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes.
3) Transfer the beef to a cutting board and let stand for 10 minutes.
4) In a medium saucepan, bring the Port wine to a boil and reduce until about 1/3 cup remains.
5) Remove from heat and whisk in the butter.
6) Season with salt and pepper.
To serve, slice the beef, top with the sauce and garnish with chopped parsley.
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