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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large,heavy skillet over medium-high heat,melt the butter. | 2. Add the shallots and saute until tender. | 3. Stir in the wine and Port. | 4. Boil for 5 minutes. | 5. Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup. | 6. Strain and set aside. | 7. In a large heavy skillet,heat the oil over medium-high heat. | 8. Season the beef with salt and pepper. | 9. Cook beef until desired doneness,about 4 minutes. | 10. per side for medium-rare. | 11. Transfer to a serving platter and keep warm. | 12. Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce. | 13. Gradually add the butter,whisking until just melted. | 14. Do not allow sauce to boil. | 15. Stir in chopped rosemary. | 16. Season to taste with salt and pepper. | 17. Spoon sauce over beef and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
shallot	3/4	cup	minced	86.4	20.16	3.0	0.12
red wine	2	cups		-	-	-	-
port wine	1 1/2	1/2		-	-	-	-
beef broth	2	cups		33.6	0.192	5.472	1.056
rosemary	1	sprig		1.834	0.2898	0.0463	0.08199999999999999
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef tenderloin	8	slices		-	-	-	-
salt black pepper			ground	-	-	-	-
butter	1/3	cup	unsalted chilled	171.0	7.857	5.343	14.4
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.