4 beef Tenderloin steaks, cut 1” thick

1 T. Olive Oil

1 ½ tsp. snipped fresh Rosemary

1/3 C. Port Wine

1/3 C. Water

¼ C. Whipping Cream

 

Trim fat from steaks. Sprinkle both sides with salt and pepper. In large skillet, heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking. Allow 10 – 13 minutes for medium rare to medium. Remove from skillet, reserving drippings; cover to keep warm. For sauce add rosemary to drippings in skillet. Cook and stir for 1 minute to loosen any brown bits in skillet. Carefully stir port and water into skillet. Bring to boiling. Boil, uncovered, about 3 minutes or until mixture is reduced by half. Stir in whipping cream. Return to boiling; boil gently for 2-3 minutes or until slightly thickened. Spoon sauce over steak.