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Gala Beef Tenderloin Filets

 Gala Beef Tenderloin Filets
A subtle garlic butter sauce tastefully tops tenderloin fillets in this recipe from our Test Kitchen.
6 ServingsPrep/Total Time: 30 min.


  • 6 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup dry red wine or beef broth
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon browning sauce, optional


  • Season steaks with salt and pepper. In a large skillet, heat 1
  • tablespoon butter and oil over medium-high heat. Cook steaks for 5-8
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°). Remove and keep warm.
  • In the same skillet, saute onion and garlic in remaining butter for 1
  • minute. Add wine or broth; cook and stir for 1 minute. Stir in
  • parsley and browning sauce if desired. Drizzle over beef. Yield: 6
  • servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Gala Beef Tenderloin Filets (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.