Beef Tenderloin Steaks with Port-Rosemary Sauce
butter, beef broth, beef, olive oil, red wine, rosemary, port wine, shallot
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Beef Tenderloin Steaks With Port Rosemary Sauce Recipe
butter, shallot, red wine, port wine, beef broth, rosemary, olive oil, beef
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Dexter beef fillet, ox cheek, smoked potato puree and marrow bone
port wine, red wine, thyme, rosemary, olive oil, beef broth, butter, beef, +carrot, +onions, +celery, +black pepper, +bay leaf, +chicken broth, +potato, +wood chips, +milk, +sausage, +artichokes, +bread crumbs, +parsley
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Beef Tenderloin With Roasted Shallots
This recipe is modified from Christine's at Allrecipes.com. It is a gourmet-style meal that is great for a dinner party with the boss. A little time...
beef, butter, thyme, beef broth, olive oil, port wine, shallot, +flour, +bacon, +salt, +tomato paste
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Beef Tenderloin With Roasted Shallots
"The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party....
beef broth, beef, butter, thyme, olive oil, port wine, shallot, +bacon, +flour, +salt, +tomato paste, +watercress
allrecipes.com - Similiar recipes

Roast Beef Tenderloin with Port Sauce
beef, butter, shallot, rosemary, port wine, beef broth, olive oil, +kosher salt, +sauce, +cognac, +cracked black pepper, +black pepper
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Pot Roast Risotto Recipe
A new twist on pot roast, Prep:20m
beef, beef broth, olive oil, rosemary, red wine, thyme, butter, +bay leaves, +carrot, +celery, +garlic, +kosher salt, +onions, +pot roast
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Pot Roasted Beef
olive oil, beef, shallot, red wine, beef broth, thyme, rosemary, +black pepper, +carrot, +celery, +garlic, +sherry vinegar, +bay leaves, +juniper berries
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Beef Tenderloin with Roasted Shallots, Bacon and Port
This is from the December 1997 issue of Bon Appetit. My family has demanded this every Christmas Eve since then. I have also used this sauce with a standing...
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Beef Tenderloin With Roast Shallots , Bacon and Port
We made this for Christmas and it was a huge hit! The sauce is even better the next day. This is from Bon Appetit magazine, Dec. 1997.
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