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Pan Seared Tenderloin Steak with Sauce
- 2 beef tenderloin steaks, cut about 3/4 inch thick
- 5 tablespoons cold unsalted butter
- 1/3 cup dry red wine or apple juice
- 1/4 cup reduced-sodium beef broth
- 2 tablespoons finely onion or 1 clove garlic, minced
- 1 tablespoon whipping cream (no substitutes)
- Salt
- Pepper
1. Heat a large stainless steel or cast iron skillet over medium-high heat. Add 1 tablespoon of the butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (145 degrees F). Transfer steaks to a platter. Cover with foil; let stand for 5 minutes while preparing sauce.
2. Drain fat from skillet. Add wine, beef broth, and onion to the hot skillet. Using a whisk, stir and scrape up any browned bits in the bottom of the skillet. Cook over medium heat for 3 to 4 minutes or until liquid is reduced to about 2 tablespoons. Reduce heat to medium low.
3. Stir in cream; stir in the remaining 4 tablespoons butter, 1 tablespoon at a time, whisking until butter is melted and sauce has thickened slightly. Season to taste with salt and pepper. Serve sauce over steak.
- Servings Per Recipe 2,
- cal. (kcal) 668,
- Fat, total (g) 57,
- chol. (mg) 182,
- sat. fat (g) 30,
- carb. (g) 3,
- Monosaturated fat (g) 19,
- Polyunsaturated fat (g) 2,
- pro. (g) 28,
- vit. A (IU) 1069,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 283,
- Potassium (mg) 466,
- calcium (mg) 30,
- iron (mg) 2,
- Medium-Fat Meat () 4,
- Fat () 8,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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