Description
A recipe for Beef Tenderloin Steaks With Red Wine-Cognac Sauce

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
Total preparation and cooking time: 15 to 19 minutes

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.

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.

Nutrition
Nutrition information per serving: 384 calories; 18 g fat (10 g saturated fat; 6 g monounsaturated fat); 103 mg cholesterol; 594 mg sodium; 4 g carbohydrate; 0.4 g fiber; 26 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 4.5 mcg vitamin B12; 2.3 mg iron; 28.9 mcg selenium; 4.7 mg zinc.

Serves
Makes 2 servings

Variations
no information available