Grillades of Beef - Imperial Palace

Grillades of Beef w/ Port Wine Demi-Glace
Imperial Palace Casino


  • Four (4) each of 2 ounce terderloin steaks
  • Four (4) tablespoons of olive oil
  • Salt / Pepper to taste

Port Wine Demi-Glace

  • 3 tablespoons of chopped shallots
  • 1/2 cup of sliced mushrooms
  • 2 tablespoons of olive oil
  • 2 ounces of Port Wine
  • 4 ounces of Demi-glace
  • Salt / Pepper to taste
  • Chopped chives or parsley as garnish


  • (Sauce) In olive oil, saute shallots, add mushrooms, saute until cooked through; add Port Wine, reduce liquid to half, add demi-glace, season to taste.
  • (Grillades) In olive oil, season beef tenderloins, saute until desired doneness.