Beef Tenderloin Steak, in Port Wine and Pepper Reduction

Beef Tenderloin Steak, in Port Wine and Pepper Reduction
  • 4 servings
  • 0:05 Preparation
  • 0:10 Cooking
  • 0:40 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    canola oil

  • 1/2 cup
    (125 mL)

    port wine

  • 1 Tbsp.
    (15 mL)

    black pepper

  • 1/2

    crushed bay leaf

  • 4

    tenderloin steaks

  • Salt to taste


In a sealable dish, mix the oil, port wine, pepper and bay leaf.

Add tenderloin steaks, seal and marinate 25 minutes in the refrigerator.

Preheat the barbecue or skillet to maximum heat.

Drain the meat from the marinade. Place the marinade in a small saucepan and bring to a boil about 20 minutes.Set aside warm.

Deposit steaks on the hot barbecue grill or skillet. Reduce heat to medium.

Grill the meat 2 to 3 minutes on each side or according to the desired degree of cooking, turning it only once.

Sprinkle with salt.

Serve immediately with the port wine and pepper reduction.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007