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? By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 5, 2014 Print Share Share Tweet Pin Email Start To Finish Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 6 ounce 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 tablespoon cognac, brandy, or dry red wine ½ cup beef broth 1 tablespoon butter, softened Snipped Italian (flat-leaf) parsley Crushed pink peppercorns (optional) 1 Braised Swiss Chard (see recipe below) Braised Swiss Chard 1 pound Swiss chard 2 tablespoon olive oil Salt Ground black pepper 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 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. Print Nutrition Facts (per serving) 434 Calories 25g Fat 7g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 434 % Daily Value * Total Fat 25g 32% Saturated Fat 9g 45% Cholesterol 129mg 43% Sodium 763mg 33% Total Carbohydrate 7g 3% Total Sugars 2g Protein 40g Vitamin C 33.7mg 168% Calcium 111.1mg 9% Iron 4.9mg 27% Potassium 1061mg 23% Folate, total 44.4mcg Vitamin B-12 1.9mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.