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Beef Tenderloin Steaks With Red Wine-Cognac Sauce Recipe

   
 

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     Beef Tenderloin Steaks With Red Wine-Cognac Sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 beef tenderloin steaks, cut 3/4 inch thick (about 4 ounces each)
1 teaspoon coarse grind black pepper
1/2 cup Pinot Noir or other dry red wine
3 tablespoons cognac or brandy
2 tablespoons reduced sodium soy sauce
2 tablespoons whipping cream
1/2 teaspoon brown sugar
1 tablespoon unsalted butter, softened
Chopped fresh parsley (optional)
 

Instructions
Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning once. Remove to platter; keep warm.
Add wine, cognac and soy sauce to skillet; bring to a boil. Cook 2 to 3 minutes or until reduced to about 1/4 cup. Whisk in cream and brown sugar; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring occasionally. (Sauce will turn a rich chocolate-brown color.)
Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.


Originally Submitted
6/1/2011





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