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Beef Tenderloin Steaks With Red Wine-Cognac Sauce

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Preparation and Cooking Time
15 to 19 minutes

Calories: 384     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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  • 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.

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