Bob Rae's Skillet Beef Tenderloin
6 ounces beef tenderloin steaks (1/2- to 3/4-inch thick)
teaspoon olive oil
tablespoons cognac, brandy, or dry red wine
cup beef broth
Snipped Italian (flat-leaf) parsley
Crushed pink peppercorns (optional)
Braised Swiss Chard (see recipe below)
- 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
pound Swiss chard
tablespoons olive oil
Ground black pepper
- Trim stems from Swiss chard; rinse and dry. In Dutch oven preheat olive oil over medium heat. Add chard, cover; cook 2 minutes, stirring occasionally. Season with salt and pepper. Makes 4 servings.
Nutrition Facts(Bob Rae's Skillet Beef Tenderloin)
- Per serving:
- 434 kcal cal.,
- 25 g fat
- (9 g sat. fat,
- 6 g polyunsaturated fat,
- 7 g monounsatured fat),
- 129 mg chol.,
- 763 mg sodium,
- 7 g carb.,
- 2 g fiber,
- 2 g sugar,
- 40 g pro.
- Percent Daily Values are based on a 2,000 calorie diet