Succulent Portuguese Beef Tenderloin with Wine Reduction
Indulge in a culinary journey to Portugal with this delightful Succulent Portuguese Beef Tenderloin recipe. Perfectly marinated steak is complemented by a rich wine reduction sauce infused with savory prosciutto and fresh parsley, making it an impressive dish for any occasion. Ideal for a romantic dinner or a festive gathering, this recipe guarantees tender, flavorful beef that will impress your family and friends. Easy to prepare yet elegantly presented, it's the perfect balance of simplicity and sophistication.
N/A
Servings
347
Calories
12
Ingredients
Ingredients
red wine vinegar
1 tablespoon (none)
garlic clove
1 (minced)
beef tenderloin steaks
2 (8 ounce) (1 inch thick)
salt
to taste (none)
pepper
to taste (freshly cracked)
butter
1 tablespoon (for cooking)
olive oil
1 tablespoon (for cooking)
red wine
1/2 cup (none)
tomato paste
1 1/2 teaspoons (none)
butter
2 tablespoons (cut into pieces, room temperature)
prosciutto
2 slices (chopped)
parsley
2 tablespoons (chopped)
Instructions
1
In a small bowl, mix together the red wine vinegar and minced garlic. Let the mixture sit for 10 minutes to allow the flavors to meld.
2
Pat the beef tenderloin steaks dry with paper towels. Generously season both sides with salt and freshly cracked pepper.
3
Carefully rub the vinegar and garlic mixture all over the steaks. Allow them to marinate at room temperature for 10 minutes, or cover with plastic wrap and refrigerate for up to 1 hour for deeper flavor.
4
Preheat a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt completely and start to bubble.
5
Place the marinated steaks into the skillet. Cook for 5 to 10 minutes on each side, depending on your preferred level of doneness. Once cooked, transfer the steaks to individual plates and tent with aluminum foil to keep warm.
6
With the skillet still on the heat, pour off any excess fat. Increase the heat to high and pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine boil for about 3 minutes, or until it thickens and becomes syrupy.
7
Stir in the tomato paste until fully incorporated. Remove the skillet from the heat.
8
Add the remaining 2 tablespoons of butter to the sauce, one piece at a time, whisking until melted and the sauce is glossy.
9
Finally, mix in the chopped prosciutto and freshly chopped parsley. Spoon the rich sauce generously over the warm steaks before serving.
Nutrition Information
21g
Fat
4g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Portuguese Beef Tenderloin with Wine Reduction?
It is a sophisticated beef dish featuring marinated tenderloin steaks served with a savory sauce made from red wine, tomato paste, and prosciutto.
What are the main ingredients for this recipe?
The key ingredients include beef tenderloin steaks, red wine vinegar, garlic, red wine, butter, prosciutto, and fresh parsley.
How long should I marinate the beef tenderloin?
You should marinate the steaks at room temperature for at least 10 minutes, or up to 1 hour in the refrigerator for a deeper flavor profile.
What type of wine should be used for the reduction?
A dry red wine is typically preferred for this reduction to balance the richness of the beef and butter.
Can I use a different cut of beef?
While tenderloin is recommended for its succulence, you could use ribeye or sirloin, though cooking times may vary.
Is this Portuguese beef recipe gluten-free?
Based on the ingredients listed, this recipe is naturally gluten-free, but always check your tomato paste and beef labels to be sure.
What is the purpose of red wine vinegar in the marinade?
The vinegar acts as a tenderizer and helps the garlic flavor penetrate the meat more effectively.
How do I know when the steaks are done?
Steaks are typically cooked for 5 to 10 minutes per side depending on your preferred level of doneness.
Can I omit the prosciutto?
Yes, you can omit it, but the prosciutto adds a unique salty, savory element characteristic of this specific Portuguese style.
What is a wine reduction?
It is the process of boiling wine until the liquid volume decreases, concentrating the flavors into a thick, syrupy sauce.
How many calories are in one serving?
This recipe contains approximately 347 calories per serving.
Is this recipe low-carb?
Yes, with only 4 grams of carbohydrates per serving, it is an excellent choice for low-carb or ketogenic diets.
Can I use dried parsley instead of fresh?
Fresh parsley is recommended for the best flavor and color, but you can use 1/3 the amount of dried parsley if necessary.
What can I substitute for tomato paste?
You can use a small amount of tomato sauce or ketchup, though the sauce may be thinner and slightly sweeter.
Why must the steaks rest after cooking?
Resting allows the juices to redistribute throughout the meat, ensuring the steak remains moist and tender when sliced.
Can I make this recipe without alcohol?
You can substitute the red wine with beef stock mixed with a splash of pomegranate juice, though the flavor profile will change.
How do I achieve a good sear on the meat?
Ensure your skillet is preheated over medium heat and pat the steaks dry with paper towels before seasoning and cooking.
What type of skillet is best for this recipe?
A heavy cast iron or stainless steel skillet is ideal for even heating and getting a good sear on the beef.
Can I prepare any part of this in advance?
You can mince the garlic and chop the prosciutto and parsley in advance, and the beef can marinate in the fridge for up to an hour.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What are some recommended side dishes?
This pairs beautifully with roasted potatoes, steamed asparagus, or a simple green salad.
Can I use balsamic vinegar instead of red wine vinegar?
Yes, balsamic can be used, but it will add a sweeter and more intense flavor to the marinade.
What is the protein content of this dish?
Each serving provides about 31 grams of protein.
Is this dish suitable for a romantic dinner?
Absolutely; it is described as an elegant and sophisticated meal perfect for romantic occasions or festive gatherings.
Why is butter added at the very end of the sauce?
Whisking in cold butter at the end, a technique called 'monter au beurre,' creates a glossy, velvety texture.
Can I use salted butter?
Yes, but you may want to reduce the amount of added salt in the rest of the recipe to compensate.
How thick should the steaks be?
This recipe specifically calls for 1-inch thick beef tenderloin steaks.
What if the sauce is too thin?
Continue boiling the wine reduction for another minute or two before adding the butter to ensure it reaches a syrupy consistency.
Can I grill the steaks instead of pan-frying?
Yes, you can grill the steaks, but you will need to prepare the wine reduction sauce separately in a saucepan.
What makes this recipe 'Portuguese'?
The combination of red wine, garlic, and prosciutto (presunto) are staple flavors often found in traditional Portuguese meat preparations.