FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

Next Recipe

YOU ARE HERE >>

 RECIPES

 Meat RecipesBeef Recipes pg 1BEEF STEAK RECIPES >>>>> >  Filet with Port Glazed Dried Plums >

Sign up for FoodReference Weekly Newsletter
 


 

food125x125B


 

 

..BEEF STEAK RECIPES >>>>>.. ..Bistro Beef and Potatoes Maison.. ..Black Magic Beef Steaks.. ..Black Pepper Crusted Strip.. ..Blue Cheese Tenderloin.. ..Bourbon Marinated Steak.. ..Chicken Fried Steak.. ..Chile Lime Marinated Skirt Steak.. ..Cinnamon Chile Crusted Steak.. ..Cowboy Steak with Coffee Anco Rub.. ..Filet with Port Glazed Dried Plums.. ..Garlic Mustard Steak.. ..Grecian Skillet Rib Eye.. ..Grilled Fillet with Horseradish Sauce.. ..Grilled Mustard Steak.. ..Grilled Rib Eye with Roasted Garlic.. ..Grilled Steaks, Tomato Compote, Cheddar.. ..Horseradish Crusted NY Strip Steak.. ..John's Coffee Steak.. ..Pan Seared Filet Mignon.. ..Pepper Steaks with Balsamic Onions.. ..Rib Eye Steaks with Cognac Sauce.. ..Seared Filet Mignon w/Blue Cheese.. ..Sesame Crusted Steaks.. ..Sirloin, Chimichurri Marinade.. ..Skirt Steak with Peaches.. ..Slow Cooked Pepper Steak.. ..Spicy Rubbed Steaks.. ..Steak Au Poivre.. ..Steak In Balsamic Vinegar.. ..Steak Diane.. ..Steak Pizzaiola.. ..Swiss Steak.. ..Teriyaki Marinated Steak.. ..Tournedos Rossini.. ..Tuscan Steak with Mushrooms.. ..Walk Away Steak..

. Home . . Recipes . . About & Contact . . Links .

 

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.

 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.