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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Bob Rae's Skillet Beef Tenderloin
Directions
- 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
Directions
- 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 ,
- 25 g fat
- (9 g sat. fat ,
- 6 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 129 mg chol. ,
- 763 mg sodium ,
- 7 g carb. ,
- 2 g fiber ,
- 2 g sugar ,
- 40 g pro.