New Year's Eve Tenderloin Steaks Recipe

New Year's Eve Tenderloin Steaks Recipe
New Year's Eve Tenderloin Steaks Recipe photo by Taste of Home
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New Year's Eve Tenderloin Steaks Recipe

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I found this recipe in a cookbook I bought on a cruise. My friend and I tried it and it is one of our favorites. It's easy, quick to prepare and looks so elegant on the table.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.

Ingredients

  • 2 beef tenderloin steaks (1 inch thick and 5 ounces each)
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 3 shallots, finely chopped
  • 2 tablespoons Cognac
  • 1/4 teaspoon whole peppercorns, crushed
  • 1/2 cup dry red wine or beef broth
  • 1/4 cup beef broth
  • 2 ounces fresh goat cheese, crumbled

Directions

Sprinkle steaks with pepper. In a large skillet, cook steaks in oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a baking sheet and keep warm.
Reduce heat to low; add the shallots, Cognac and peppercorns, stirring to loosen browned bits from pan. Stir in wine and broth. Bring to a boil over medium heat; cook until liquid is reduced to 1/2 cup.
Top steaks with cheese. Broil 6 in. from the heat for 2-3 minutes or until cheese is softened. Serve sauce mixture with steaks. Yield: 2 servings.
Originally published as New Year's Eve Tenderloin Steaks in Reminisce Extra January 2010, p52

Nutritional Facts

1 each: 444 calories, 19g fat (6g saturated fat), 81mg cholesterol, 234mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 35g protein.

  • 2 beef tenderloin steaks (1 inch thick and 5 ounces each)
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 3 shallots, finely chopped
  • 2 tablespoons Cognac
  • 1/4 teaspoon whole peppercorns, crushed
  • 1/2 cup dry red wine or beef broth
  • 1/4 cup beef broth
  • 2 ounces fresh goat cheese, crumbled
  1. Sprinkle steaks with pepper. In a large skillet, cook steaks in oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a baking sheet and keep warm.
  2. Reduce heat to low; add the shallots, Cognac and peppercorns, stirring to loosen browned bits from pan. Stir in wine and broth. Bring to a boil over medium heat; cook until liquid is reduced to 1/2 cup.
  3. Top steaks with cheese. Broil 6 in. from the heat for 2-3 minutes or until cheese is softened. Serve sauce mixture with steaks. Yield: 2 servings.
Originally published as New Year's Eve Tenderloin Steaks in Reminisce Extra January 2010, p52

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