Filet of Beef with Port-Glazed Dried Plums
A sauce of port and dried plums is the elegant accompaniment to beef tenderloin steaks.
3 tbsp. butter, divided
1 small shallot, finely chopped
3 cups reduced-sodium chicken broth
1 bay leaf
1⁄4 tsp. dried thyme
6 beef tenderloin steaks, cut to 1-in.thickness
1 tsp. salt
1⁄2 cup port wine
1 cup halved dried plums, pitted
1 tsp. dried tarragon
1. In medium saucepan, melt 1 tbsp. butter and add shallot. Cook for 3-4 min., or until translucent.
2. Add broth, bay leaf, and thyme and bring to a boil. Cook over medium-high heat for 30-40 min., or until mixture is reduced to 3⁄4 cup; reserve and discard bay leaf.
3. In a large skillet, melt 1 tbsp. butter. Add steaks, seasoned with salt and pepper. Cook for 10-12 min. for medium rare, turning once. Remove and keep warm.
4. Add port to skillet and bring to a boil. Cook until reduced by half, stirring.
5. Add dried plums, tarragon, and reduced broth and return to a boil.
6. Reduce heat and simmer for 1 min. Whisk in remaining butter; spoon over steaks.