4 (6 oz) beef tenderloin steaks
2 Tbsp sea salt
1 Tbsp coarsely ground pepper
2 Tbsp Delizia Extra Virgin Olive Oil
Garnish:
fresh thyme sprigs
Sauce:
1/4 cup dry red wine
1/4 cup dry sherry
3 Tbsp Delizia 18 Year Traditional Balsamic Vinegar
1 shallot, chopped
2 garlic cloves, chopped
2 egg yolks
1/3 cup Delizia Butter Extra Virgin Olive Oil
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, and garnish.
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 3-4 servings