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Perfect for Valentine's Day - Quick, Elegant, Simple

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Beef Tenderloin Steaks With Red Wine-Cognac Sauce

(Family Features) A midweek Valentine's Day always presents an extra challenge. But relax! There's no need to push the celebration to the weekend with this simple and elegant romantic dinner for two.

An entrée of beef tenderloin steaks is "special" but even more so when paired with a decadent Red Wine-Cognac Sauce. No one will guess it took only 20 minutes to cook and prepare.

Simply season the steaks with pepper, then pan-broil them in a skillet to the doneness you and your Valentine prefer. Pairing the pan drippings with red wine, cognac and cream results in a delicious, richly flavored sauce to complement the beef.

While love is in the air, uncork the wine and round out this dinner celebration with simple sides like crisp-tender asparagus and a favorite potato. Dessert? Well, of course! Chocolate truffles and champagne or chocolate-raspberry mousse cake and espresso maintain the mood.

Beef Tenderloin Steaks With Red Wine-Cognac Sauce

  • 2 beef tenderloin steaks, cut 3/4 inch thick (about 4 ounces each)
  • 1 teaspoon coarse grind black pepper
  • 1/2 cup Pinot Noir or other dry red wine
  • 3 tablespoons cognac or brandy
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons whipping cream
  • 1/2 teaspoon brown sugar
  • 1 tablespoon unsalted butter, softened
  • Chopped fresh parsley (optional)

    1. Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning once. Remove to platter; keep warm.
    2. Add wine, cognac and soy sauce to skillet; bring to a boil. Cook 2 to 3 minutes or until reduced to about 1/4 cup. Whisk in cream and brown sugar; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring occasionally. (Sauce will turn a rich chocolate-brown color.)
    3. Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.

Preparation and Cooking Time
15 to 19 minutes

Calories: 384g     Total Fat: 18g
Cholesterol: 103mg     Protein: 26g
Carbohydrates: 4g     Sodium: 594mg

Makes 2 servings

Notes, Tips & Suggestions
Cook's Tip: To cook in 10-inch nonstick skillet, increase cooking time for wine, cognac and soy sauce mixture to 5 to 6 minutes. Whisk in cream and brown sugar and proceed as above, increasing the simmer time to 2 to 3 minutes.
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SOURCE: National Cattlemen's Beef Association on behalf of The Beef Checkoff

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