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Prep Time: 15 minutes
Servings: 6


    • 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


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 -
Recipe created by Gary Danko.


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