Beef Tenderloin Steaks with Red Wine Sauce
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Step 1Press 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.
Step 2Add 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.)
Step 3Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.
Nutrition information per serving: 384 Calories; 162 Calories from fat; 18g 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 NE Niacin; 0.6 mg Vitamin B6; 4.5 mcg Vitamin B12; 4.7 mg Zinc; 28.9 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.