Beef Tenderloin Steak
Beef tenderloin with a pepper and garlic crust and a quick red wine pan sauce, ready in about half an hour. The steaks are rubbed with cracked pepper and broiled, so you get a spiced crust without a hot pan of fat. The sauce comes from the same skillet that cooked the onions, with the browned bits scraped up into the wine. Steak sauce adds a tangy backbone, and the whole plate is built for fries.
Instructions
Stir the cracked pepper, salt and minced garlic together in a small bowl. Rub the mixture over both sides of each steak.
Coat a broiler pan with cooking spray and lay the steaks on it. Broil them for 5 minutes on each side, or until they reach the doneness you like, then set them aside somewhere warm.
Spray a medium nonstick skillet with cooking spray and set it over medium-high heat. Add the onion rings, cover the pan, and cook for 5 minutes, stirring now and then. Lift the onion out onto a plate and keep it warm.
Pour the wine into the same skillet and scrape the pan to loosen the browned bits. Cook over medium-high heat for about 1 minute, until the wine has reduced to ⅓ cup, then stir in the steak sauce.
Spoon the wine sauce over the steaks and pile the onion on top. Serve with French fries.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
