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Beef Tenderloin Steak, in Port Wine and Pepper Reduction https://www.metro.ca/userfiles/image/recipes/bifteck-filet-mignon-bœuf-grilrouge-porto-poivre-4677.jpg PT05M PT10M PT40M
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.
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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
Beef Tenderloin Steak, in Port Wine and Pepper Reduction

Beef Tenderloin Steak, in Port Wine and Pepper Reduction

Rate this recipe
18 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:05
Preparation
0:10
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

Preparation

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

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