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)
Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 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.
Nutrition information per serving: 384 Calories; 162 kcal Calories from fat; 18 g Total Fat; 10 g Saturated Fat; 6 g Monounsaturated Fat; 103 mg Cholesterol; 594 mg Sodium; 4 g Total Carbohydrate; 0.4 g Dietary Fiber; 26 g Protein; 2.3 mg Iron; 7.7 mg Niacin; 0.6 mg Vitamin B6; 4.5 mcg Vitamin B12; 4.7 mg Zinc; 28.9 mcg Selenium;