Bob Rae's Skillet Beef Tenderloin Recipe
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Who wouldn't love this delicious saucy steak main dish recipe that can be prepared in just 30 minutes? Serve with Braised Swiss Chard to complete the meal.
Ingredients
- 4 6-oz. beef tenderloin steaks (1/2- to 3/4-inch thick)
- 1 Tbsp. butter
- 1 tsp. cooking oil or olive oil
- 4 shallots, halved if large, or 1/2 medium red onion cut in wedges
- 2 Tbsp. cognac, brandy or dry red wine
- 1/2 cup beef broth
- 1 Tbsp. butter, softened
- Snipped Italian (flat-leaf) parsley
- Crushed pink peppercorns (optional)
- 1 recipe Braised Swiss Chard, see recipe
- Sprinkle steaks with salt and pepper. In 12-inch skillet heat 1 tablespoon butter and the oil over high heat. Cook steaks 1 to 2 minutes, until bottoms are browned. Reduce heat to medium. Turn steaks; cook 6 minutes more or until desired doneness (145 degrees F for medium-rare). Remove steaks; keep warm.
- Add shallots to skillet. Cook 5 minutes or until crisp-tender. Remove skillet from heat. Add cognac; return to medium heat. Cook 2 minutes, stirring to scrape up browned bits from pan. Add broth. Reduce heat to medium-low. Whisk in 1 tablespoon softened butter until smooth. Return steaks to skillet. Heat, spooning sauce over steaks. Top with parsley and peppercorns. Serve with Braised Swiss Chard.
- Braised Swiss Chard: Trim stems from 1 pound Swiss chard; rinse and dry. In Dutch oven preheat 2 tablespoons cooking oil over medium heat. Add chard, cover; cook 2 minutes, stirring occasionally. Season with salt and pepper. Makes 4 servings.
- Calories 434, Total Fat 25 g, Saturated Fat 9 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 6 g, Cholesterol 129 mg, Sodium 763 mg, Carbohydrate 7 g, Total Sugar 2 g, Fiber 2 g, Protein 40 g. Daily Values: Vitamin C 57%, Calcium 11%, Iron 27%.
- Percent Daily Values are based on a 2,000 calorie diet
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