Marinate Dall Sheep tenderloins for several hours in 4 large cloves of finely chopped garlic, ¼ cup of olive oil, 1 sprig of rosemary chopped very fine and ½ teaspoon black pepper.

Port Wine Sauce Ingredients

1 tablespoon unsalted butter

½ cup onion, ½ cup carrot, ½ cup celery — all chopped

1 generous tablespoon tomato paste

2 fresh bay leaves

¼ cup tawny port

¼ cup dry red wine

3 cups beef stock or beef broth

4 tablespoons cold water mixed with 2 tablespoons cornstarch

1 ½ tablespoons red currant jelly

1 tablespoon truffle butter (D’Artagnan Truffle Butter)

Steps

1. Melt butter in a skillet over med-high heat. Add the vegetables, tomato paste and bay leaves and sauté until soft (about 5 to 10 minutes).

2. Combine the wine and port and pour into the pan to deglaze, scraping any brown bits from the bottom of the skillet. Cook until the wine is reduced (about 10 minutes).

3. Add the beef stock and simmer for at least 15 to 20 minutes to reduce. Strain through a sieve, pressing on the vegetables to extract as much juice as possible.

4. Pour into a clean saucepan and bring to a boil over high heat. Make sure that the cornstarch/water contains no lumps, then whisk it into the broth, stirring constantly until thickened. You may add more cornstarch if you prefer a thicker sauce.

5. Finish the sauce by whisking in the jelly and truffle butter.

Searing Tenderloins 

In a large skillet, add 2 tablespoons of olive oil. Sprinkle tenderloins with fine sea salt to taste. Sear tenderloins on all sides over med-high heat. Cook tenderloins until med-rare, checking with a meat thermometer. 

Bring to rest on a cutting board for 5 minutes. Slice into thin medallions, place on plate. Pour finishing sauce over medallions.