Sauteed Tenderloin Steaks With Wine Sauce Recipes

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SAUTEED TENDERLOIN STEAKS WITH WINE SAUCE



Sauteed Tenderloin Steaks with Wine Sauce image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 7

Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut
1 tablespoon olive oil
Tablespoon or so finely sliced scallion
1/2 cup good red wine
1 tablespoon butter
Minced parsley or chopped chives
Salt and pepper

Steps:

  • Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak

SAUTEED TENDERLOIN STEAKS WITH WINE SAUCE



Sauteed Tenderloin Steaks with Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut
1 tablespoon olive oil
Tablespoon or so finely sliced scallion
1/2 cup good red wine
1 tablespoon butter
Minced parsley or chopped chives
Salt and pepper

Steps:

  • Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak

SAUTEED TENDERLOIN STEAKS WITH WINE SAUCE



Sauteed Tenderloin Steaks with Wine Sauce image

Provided by Kitchen Crew

Categories     Steaks and Chops

Number Of Ingredients 7

2 center cut top sirloin steaks
1 Tbsp olive oil
1 scallion, chopped
1/2 c red wine
1 Tbsp butter
parsley, minced
salt and pepper to taste

Steps:

  • 1. Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan.
  • 2. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium.
  • 3. Remove steaks to a warm plate.
  • 4. Degrease most of the fat, leaving only a teaspoon in skillet.
  • 5. Add the scallions and stir for a moment.
  • 6. Pour in wine and scrape deglazings; boil down until syrupy.
  • 7. Remove from heat, add butter and parsley or chives if you wish; pour over steak.

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE



Oven-Seared Beef Tenderloin with Herb Pan Sauce image

A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 2

Number Of Ingredients 14

2 beef tenderloin steaks (1 1/2 inches thick)
¼ teaspoon kosher salt
½ teaspoon coarsely ground pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 tablespoons finely diced shallots
1 tablespoon deli-style brown mustard
1 cup Swanson® Beef Stock
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
  • Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
  • Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
  • Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
  • Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
  • Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
  • Spoon the herb sauce over steaks; serve immediately.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g

SAUTEED BEEF TENDERLOIN



Sauteed Beef Tenderloin image

This is one of my favorites recipes from my country Peru, I hope you gays enjoy and cook this recipe

Provided by polcadots

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

2 1/4 lbs beef tenderloin, sliced into thin strips
3 red onions, peeled and cut in eight pieces
2 garlic cloves, chop
2 1/4 lbs all purpose potatoes, peeled, cut for French fries or 2 1/4 lbs frozen french fries
4 fresh yellow peppers, sliced into thin strips (optional)
4 tomatoes, cut in eighths
2 tablespoons chopped parsley or 2 tablespoons cilantro
1 tablespoon white vinegar
2 tablespoons soy sauce
1 1/4 cups oil
pepper
red wine (to flame de meat) (optional) or Pisco (to flame de meat) (optional)

Steps:

  • Preparation:
  • Heat ½ cup oil in a large skillet over high heat. Add beef already with pepper and garlic and quickly sauté until beef is seared and browned on all sides.you can add in this moment red wine or pisco to flame the meat, Remove pan from heat and transfer beef to a plate. Save covered.
  • Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
  • Add yellow chili, tomatoes, parsley or cilantro, salt, pepper, soy sauce and white vinegar. Sauté until tomatoes have softened, about 2 minutes.
  • Add beef and toss gently.
  • Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.
  • Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.
  • 8 servings.

Nutrition Facts : Calories 793, Fat 59.6, SaturatedFat 15.1, Cholesterol 107.2, Sodium 337.5, Carbohydrate 29, Fiber 4.2, Sugar 4.5, Protein 35.5

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE



Beef Tenderloin Steaks with Port-Rosemary Sauce image

A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.

Provided by Jason Radlinger

Categories     Beef     Herb     Christmas     Valentine's Day     Low Carb     Beef Tenderloin     Port     Red Wine     Summer     Bon Appétit     Washington, D.C.

Yield Serves 4

Number Of Ingredients 12

SAUCE
1 tablespoon butter
1/2 cup minced shallots (about 4 ounces)
1 cup dry red wine
3/4 cup ruby Port
1 cup canned beef broth
1 sprig fresh rosemary or 1/2 teaspoon dried
STEAKS
1 tablespoon olive oil
4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
3 tablespoons chilled and unsalted butter
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

Steps:

  • FOR SAUCE:
  • Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • FOR STEAKS:
  • Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
  • Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
  • Spoon sauce over steaks and serve.

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