Beef Tenderloin Steaks with Red Wine Sauce

• 25 min
• 2 SERVINGS
• 380 Cal
• 26 g Protein

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)

Cooking:

1. 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.
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.