Pan-Seared Beef Tenderloin with Port Wine Sauce
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Appears in Cook's Country April/May 2008
A wine sauce adds elegance to any meal, but there's no need to reserve elegance for special occasions.
WHY THIS RECIPE WORKS
Beef tenderloin has a soft, tender texture, but can often taste bland. We set out to create a pan-seared beef tenderloin recipe that delivered juicy, flavorful meat and a quick, restaurant-style pan sauce. Instead of red wine, using port in...
