Griller Entrecote with Port Veal Reduction

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

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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

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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