6, 6 oz beef tenderloin steaks, 1.5-2 inches thick
1/4 tsp salt
1/8 tsp black pepper
2 tbsp butter
1 tbsp olive oil
2 tbsp onion, finely chopped
2 cloves garlic, minced
1/3 cup red wine or beef broth
2 tbsp parsley, minced
1/2 tsp browning sauce (optional)
Instructions
Season steaks with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Cook steaks for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Remove and keep warm.
In the same skillet, saute onion and garlic in remaining butter for 1 minute. Add wine or broth; cook and stir for 1 minute. Stir in parsley and browning sauce if desired. Drizzle over beef
Originally Submitted
8/16/2013
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