FILET OF BEEF WITH PORT-GLAZED DRIED PLUMS
Prep Time: 15 minutes
Servings: 6
Ingredients
• 3 tablespoons butter, divided
• 1 small shallot, finely chopped
• 3 cups reduced-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme leaves
• 6 beef tenderloin steaks, cut 1 inch thick
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup port wine
• 1 cup (about 6 ounces) halved pitted dried plums
• 1 teaspoon finely chopped fresh or dried tarragon leaves
Preparation
In medium saucepan, heat 1 tablespoon of the butter over medium heat until melted.
Add shallot; cook and stir 3 to 4 minutes or until translucent.
Add broth, bay leaf and thyme.
Bring to a boil; cook over medium-high heat 35 to 40 minutes or until mixture is reduced to 3/4 cup.
Remove and discard bay leaf.
Meanwhile, in large skillet, heat 1 tablespoon of the butter over medium heat until melted.
Add steaks; cook 10 to 12 minutes for medium rare doneness, turning once.
Season with salt and pepper.
Remove to serving platter; keep warm.
Pour off drippings from pan, if necessary.
Add port to pan; bring to a boil.
Cook until reduced by half, stirring to remove any caramelized pieces adhering to pan.
Add dried plums, tarragon and reduced broth; return to a boil.
Reduce heat; simmer 1 minute.
Whisk in remaining 1 tablespoon butter until blended; spoon over steaks.
Nutritional Information (per serving)
Calories 354
Cholesterol 86mg
% of Calories from Fat 41%
Fat 16g
Sodium 795mg
Carbohydrates 22g
Protein 26g
Fiber 2g
California Dried Plum Board - www.californiadriedplums.org
Recipe created by Gary Danko.
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