Ingredients
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1 tablespoon whole black peppercorns, or more to taste
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2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
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2 tablespoons butter
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1 tablespoon minced shallot
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2 tablespoons cognac
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2 tablespoons red wine
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¼ cup beef broth
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2 tablespoons heavy whipping cream
Directions
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Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
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Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
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Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
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Pour cream sauce over steaks.
Nutrition Facts (per serving)
561 | Calories |
31g | Fat |
3g | Carbs |
50g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 561 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 16g | 80% |
Cholesterol 185mg | 62% |
Sodium 289mg | 13% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 50g | 99% |
Vitamin C 1mg | 1% |
Calcium 59mg | 5% |
Iron 4mg | 22% |
Potassium 713mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.