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

Directions

1. 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.

2. 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.

3. 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.