MMMMM---------------------------STEAKS-------------------------------- 1 tb Olive oil 4 Beef tenderloin steaks; -(about 6 to 8 ounces ; each) ; (1-inch-thick) 3 tb Chilled and unsalted butter 1 ts Chopped fresh rosemary or -1/4 teaspoon ; dried FOR SAUCE: Melt butter in heavy large saucepan over medium-high heat. Add shallots and saute until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.) FOR STEAKS: Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm. Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper. Spoon sauce over steaks and serve. Serves 4. Bon Appetit June 1995 Per serving: 1569 Calories (kcal); 116g Total Fat; (74% calories from fat); 73g Protein; 17g Carbohydrate; 312mg Cholesterol; 468mg Sodium Food Exchanges: 1 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2507g)|
|Recipe Makes: 1|
|Calories from Fat: 143 (17%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 6385.6mg||220 %|
|Potassium 2040.8mg||54 %|
|Total Carbohydrate 58.2g||17 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 58.1g|
|Protein 26.6g||38 %|
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Calories per serving: 835
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