Beef Tenderloin with Port Sauce

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So simple and so delicious!

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For the price of the meat this recipe is not worth it. Its's bland and UN-inspiring. Tenderloin is tender as is, so the poaching really doesn't do much. I'd look up a different recipe. I'm a seasoned home cook and this is just bad.

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YUM! My husband said "this is better than filet mignon!" I said "beef tenderloin is filet mignon." Ha ha! It was wonderful and so easy. I need that with our family of 6. I turn to Claire's recipes all the time because of our busy schedule. I haven't found anything yet that I didn't like. If there were 10 starts for this one, I would rate it at that!

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OMG...this is absolutely divine! Very easy to make. The tenderloin was moist and so tender. One of my favorite entrees to make. On a side note: yes filet mignon can run $10-$12 a pound but be smart, buy the whole tenderloin from your local butcher for half the price ($5 a pound. It rendered a total of 3 dinners; ex: beef stroganoff or what ever else you wish to make.

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I LOVE doing tenderloin this way, but I had not done a Port sauce before. However I'm not a big Port fan so I deliberately chose an inexpensive burgundy which was slightly sweet (because it was young and inexpensive! and it made a reduction that was just sweet enough to accomplish this sauce, but not too sweet for me. I will also do this with a Cabernet Sauvignon for a totally non-sweet, savory sauce.

An excellent, EASY, impressive dish for guests or special occasions.

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You get what you pay for. The tenderloin (filet is the best piece of beef you can buy. It is very lean and has no waste. I can find it on a regular basis in several stores on sale for $9.99 a pound. It's definately worth the money. I buy 2 or 3 whole tenderloins, when they are on sale, and cut a roast and several steaks from each. I vacuum seal these and freeze them. Now with that said. This recipe is fabulous! If you don't buy tenderloin on a regular basis, buy it for a special occasion and then try this recipe. It's very easy, very impressive and very delicious. If you don't like port, just serve it with a little horse radish sauce. Thanks Claire for the new preparation method.

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The price tag almost made me faint! When I got home is when I saw the label "Filet Mignon" and I said, oh no wonder it was SO expensive!!! I had no idea that beef tenderloin was filet mignon. I assumed it was the same as beef eye round or whatever, my bad for not researching. Anyways, the meat was AMAZING however, the sauce was pretty awful. I mean you reeeeally gotta love that sweet type of sauce and the taste of strong wine. As much as I like wine (and I did buy a fairly expensive port wine I just didn't dig it at all. I tried dipping my steak in it and it just was not my thing. But, I did love the tenderness of the steak... with that said, I'd NEVER buy it again hahaha. The whole dish cost me well over 40 bucks and was well over what it was worth. I liked the meat and all but, no way would I make it again. OH and just so you all know. I've been cooking since I was like 7 years old. I have a website where I post my own family recipes, it's not like I can't cook.

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I've always said that a good piece of beef only needs salt and pepper to bringout it's flavor. I'v always used this poaching tech. to cook my roast for BBQ beef. This is the same way, beef is so tender and the sauce takes it over he top. Great job Claire. I'll make this over and over again for dinner parties and as appetizer beef base.

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This was really easy to make! My first time ever making a large beef tenderloin like this and using the instant read thermometer made it a cinch for me to walk away and work on other parts of the meal. The port sauce was easy to make. It was a huge hit at the dinner table and even better the next day for lunch!

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A nice way to appreciate the full flavor of pork plus a little kick from the wine.