- 3 tablespoons olive oil
- 1 1/2 pounds filet mignon, tied
- 1/4 cup diced carrot
- 1/4 cup diced onion
- 1/4 cup diced turnip
- 1/4 cup diced celery
- 1/4 cup diced potato
- 2 large cloves garlic, minced
- 1 tablespoon chopped rosemary
- 1/4 cup port wine
- 3/4 cup beef broth
- Salt and freshly ground pepper, to taste
Preheat the oven to 350 degrees F.
In a small ovenproof saute pan over high heat, warm 2 tablespoons of the oil. When hot, add the beef and cook for 5 to 7 minutes on all sides, or until nicely browned. Place the pan in the oven and cook for 15 minutes.
In a medium saucepan over high heat, heat the remaining tablespoon of oil. When hot, add the vegetables, garlic and rosemary. Add the port, scraping the bottom of the pan with a kitchen spoon. Add the beef broth and bring to a boil. Reduce heat to simmer, and cook until the vegetables are tender about 10 minutes.
Remove the beef from the pan and let rest for 10 minutes before slicing. Thinly slice the tenderloin and spoon the vegetables and sauce over the top.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
403 calories; 24g total fat; 105mg cholesterol; 120mg sodium; 5g carbohydrates; 1g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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