Pan Seared Tenderloin Steak with Sauce

Name: Pan Seared Tenderloin Steak with Sauce
Total time: 25 min
Ingredients: 2 beef tenderloin steaks, cut about 3/4 inch thick; 5 tablespoons cold unsalted butter; ⅓ cup dry red wine or apple juice; ¼ cup reduced-sodium beef broth; 2 tablespoons finely onion or 1 clove garlic, minced; 1 tablespoon whipping cream (no substitutes); Salt; Pepper

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Total: 25 minutes

Author : Better Homes & Gardens

Ingredients

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2 beef tenderloin steaks, cut about 3/4 inch thick5 tablespoons cold unsalted butter⅓ cup dry red wine or apple juice¼ cup reduced-sodium beef broth2 tablespoons finely onion or 1 clove garlic, minced1 tablespoon whipping cream (no substitutes)SaltPepper

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Instructions

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Step 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°F). Transfer steaks to a platter. Cover with foil; let stand for 5 minutes while preparing sauce.

Step 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.

Step 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.