Beef Fillets with Wine Sauce  Beef  276 reads

2 tablespoons olive oil
6 (1/2-inch-thick) beef tenderloin steaks
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 (10 3/4 ounce) can beef broth, undiluted
1 cup dry red wine
2 garlic cloves, pressed
3 tablespoons green peppercorns
1/4 cup unsalted butter, cut into pieces

Heat a 5-quart saute pan over high heat, and add oil. Sprinkle steaks evenly with salt and pepper; place in skillet, and brown on both sides. Remove steaks from pan.

Add broth, wine, and garlic to skillet; cook over high heat 15 minutes. Return steaks to pan, and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove pan from heat; remove steaks, reserving sauce in pan. Add peppercorns, and gradually whisk in butter. Serve sauce over steaks.

Makes 6 servings.
Rating 2.82/5
Rating: 2.8/5 (51 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team