Bob Rae's Skillet Beef Tenderloin

Who wouldn't love this delicious saucy steak main dish recipe that can be prepared in just 30 minutes?

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15 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
30 mins
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Bob Rae's Skillet Beef Tenderloin

Ingredients
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)

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.

Braised Swiss Chard

Ingredients

1
pound Swiss chard
2
tablespoons olive oil
 
Salt
 
Ground black pepper

Directions

  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.

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
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