RECIPE: Beef tenderloin steaks with red wine-cognac sauce - WDRB 41 Louisville News

RECIPE: Beef tenderloin steaks with red wine-cognac sauce

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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.@

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