Pairs with Cherry Wine
Serves 2.

2 tenderloin steaks
6 tablespoons butter
⅓ cup minced shallots
1 cup canned beef broth
1 cup canned chicken broth
¾ cup port
2 tablespoons balsamic vinegar

Melt 1 tablespoon butter in large skillet. Sprinkle steaks with salt and pepper and cook to taste. Transfer to plate. Melt butter in medium saucepan over medium heat. Add shallots saut̩ for 3 minutes. Add beef broth, chicken broth, port (if you can part with Stellaport this makes it even tastier) and balsamic vinegar. Boil and reduce to 2/3 cup, about 20 minutes. Add remaining butter and whisk till smooth. Add steaks to re-heat and spoon sauce over steaks when serving. Great with garlic mashed potatoes.