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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.