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Griller Entrecote with Port Veal Reduction

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Submitted by: chefkev

 

Grilled beef tenderloin served with an elegant sauce flavored with Port wine, veal stock, onion, apples and thyme.
 

Ingredients

  • 25 beef tenderloins (5 oz)
  • 3 cups onions, chopped and lightly caramelized
  • 2 each Granny Smith apples, peeled cored and chopped
  • 1 bottle Port
  • 5 cups veal reduction
  • 1/4 cup fresh thyme leaves
  • Salt/pepper to taste

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Method

Lightly caramelize onions in a little butter. Add port and apples; reduce to two cups. Add veal reduction and thyme; simmer 5 minutes. Strain and adjust seasonings. Season steaks with salt and pepper. Then grill over medium heat until medium rare. Arrange finished steaks on a platter and serve with sauce.

 

Notes: Veal reduction is veal stock reduced by half. If veal stock is not available, you may use beef stock, reduced by half.

 

Number of Servings: 25

 

Submitted by: chefkev ()

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