Thinking about heading out to a fancy dinner for Valentine's Day? What if you could make that delicious steakhouse favorite at home?! The Kentucky Beef Council's Caitlin Swartz offers tips for a no-fail, mouthwatering steak and a few modern twists.
Beef tenderloin steaks with red wine-cognac sauce
Recipe Time: 20 to 25 minutes
Makes 2 servings
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)
Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot.
Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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.@