Add the beef stock, port wine, red wine and rosemary ... until emulsified (do not boil or the sauce will break). Remove from the heat. 7. Cut the tenderloin across the grain in thick slices.

An umami-rich overnight marinade transforms beef tenderloin ... Worcestershire sauce is a great substitute that will still ...

Add the beef stock, port wine, red wine and rosemary ... until emulsified (do not boil or the sauce will break). Remove from the heat. Cut the tenderloin across the grain in thick slices.

Place the beef tenderloin on top. Lightly dress the Brussel’s sprouts with the hazelnut vinaigrette and arrange on the plate. Spoon the red wine sauce onto the beef. Garnish with butternut squash ...