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Beef Tenderloin Steaks With Red Wine-Cognac Sauce

Beef Tenderloin Steaks With Red Wine-Cognac Sauce

  By RFChef  

January 25, 2013

  • Yields: 2 Servings
Beef Tenderloin Steaks With Red Wine-Cognac Sauce

Directions

1Press 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.

2Add 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.)

3Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.

Cook's Tip: To cook in 10-inch nonstick skillet, increase cooking time for wine, cognac and soy sauce mixture to 5 to 6 minutes. Whisk in cream and brown sugar and proceed as above, increasing the simmer time to 2 to 3 minutes.

source: Family Features

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)

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