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- 4 6 ounces beef tenderloin steaks (1/2- to 3/4-inch thick)
- 1 tablespoon butter
- 1 teaspoon olive oil
- 4 shallots, halved if large, or 1/2 medium red onion cut in wedges
- 2 tablespoons cognac, brandy, or dry red wine
- 1/2 cup beef broth
- 1 tablespoon butter, softened
- Snipped Italian (flat-leaf) parsley
- Crushed pink peppercorns (optional)
- 1 Braised Swiss Chard (see recipe below)
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.
- 1 pound Swiss chard
- 2 tablespoons olive oil
- Salt
- Ground black pepper
1. 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.
- Servings Per Recipe 4,
- cal. (kcal) 434,
- Fat, total (g) 25,
- chol. (mg) 129,
- sat. fat (g) 9,
- carb. (g) 7,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 6,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 40,
- vit. A (IU) 6705,
- vit. C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 763,
- Potassium (mg) 1061,
- calcium (mg) 111,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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