LOW Carb:Beef Tenderloin with Port Wine Balsamic Sauce

Beef Tenderloin with Port Wine Balsamic Sauce

 

Ingredients:

1 cup port wine

1 cup dry white wine

1 tablespoon olive oil

16 ounces beef tenderloin—two 8-ounce steaks

2 tablespoons balsamic vinegar

 

Preparation:

Boil port and dry white wine in a small heavy saucepan until mixture is reduced to 2/3 cup, approximately 8 minutes. Set aside.

Heat olive oil in a large heavy skillet over medium-high heat.

Add steaks.

Cook to desired doneness .

Transfer steaks to a platter and cover with a tent of foil to keep warm.

Add balsamic vinegar and port wine mixture to skillet.

Bring to a boil, scraping up any browned bits.

Continue cooking until mixture is reduced to sauce consistency, about 2 minutes.

Remove from the heat.

Transfer steaks to plates.

Spoon sauce over steaks and serve immediately.

 

Serves 2

Carbs are 12 grams per serving

This is probably a dumb question but what kind of wine do you use. (brand). I'm not much of a wine person because I like the really sweet stuff and can't have it do to diabetes. So I have no knowledge of wine. Teach me please. Skye

Blue, I use "yellowtail" brand wines when I cook.   you can also use Beringger wines since they aren't expensive and you're only gonna be cooking with it anyway.  The only "drinking" wine that I actually like is a Gewutrztraminer from a vineyard called Artesa in California (it's a dessert wine and is so sweet that it really is the dessert), if I just want to have something that I like to drink just hanging out, it's called Conundrum...also a white.

For you, the drier the wine, the better...  a dry wine has generally less sugar and when you cook off the alcohol it's not bad for diabetics.  I also don't know that much about wine, I just listen to a number of friends of mine who cook with it that love certan ones....so I'm not one of those people who just knows wine.....I guess and hope that it tastes good....haha!

T.