Beef Tenderloin Steaks With Red Wine-Cognac Sauce
Preparation and Cooking Time
15 to 19 minutes
Nutrition information per serving:
|
Calories:
|
384
|
|
Total Fat:
|
18g
|
|
Cholesterol:
|
103mg
|
|
Protein:
|
26g
|
|
Carbohydrates:
|
4g
|
|
Sodium:
|
594mg
|
Serves
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.
Ingredients
- 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)
Preparation
- 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.
- 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.)
- Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.
Featured Videos:
Reviews and Comments:
|
