4 beef tenderloin steaks (6-ounce)
2 tablespoons coarse-grain sea salt
1 tablespoon coarsely ground pepper
2 tablespoons olive oil
1/4 cup dry red wine
1/4 cup dry sherry
3 tablespoons balsamic vinegar
1 shallot, chopped
2 garlic cloves, chopped
2 egg yolks
1/3 cup unsalted butter, melted
Rub tenderloin steaks evenly with salt and pepper.
Cook steaks in hot oil in a large ovenproof skillet over high heat 2 to 3 minutes on each side.
Bake at 350 degrees for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce.
Bring first 5 ingredients to a boil in a small saucepan. Cook 2 minutes. Cool mixture.
Whisk egg yolks into wine mixture and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended.
Serve immediately. Makes 1/2 cup.
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