- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 2
Ingredients
- 2
- beef tenderloin steaks (6 oz/175 g each, 1 in./2.5 cm thick)
- 1/2 tsp
- each salt and cracked black pepper
- 2 mL
- 2 tbsp
- butter, cold, divided
- 30 mL
- 1 tsp
- canola oil
- 5 mL
- 1/3 cup
- finely diced onion
- 75 mL
- 1
- clove garlic, minced
- 2 tsp
- finely chopped fresh thyme
- 10 mL
- 1/3 cup
- reduced sodium beef broth
- 75 mL
- 1/3 cup
- red wine
- 75 mL
- 2 tbsp
- crème fraîche (optional)
- 30 mL
- finely chopped parsley to garnish
Method
Step 1
Set steaks at room temperature for 15 min. for more even cooking. Pat dry with paper towel. Season with pepper and salt. Heat heavy-bottomed skillet over medium-high heat. Swirl in 1 tbsp (15 mL) butter and oil. Cook steaks 3 to 5 min. per side for medium-rare, reaching an internal temperature of 63˚C (145˚F), or to preferred doneness. Transfer steaks to a platter to rest 10 min.
Step 2
Meanwhile, in same skillet, cook onions on medium heat about 3 min. to soften. Stir in garlic and thyme; cook 3 min. Stir in beef broth and red wine; bring to a boil. Scrape browned bits from bottom of pan. Reduce to a simmer and reduce sauce to 1/3 cup (75 mL). Remove from heat. Swirl in remaining butter until melted.
Step 3
Pour sauce over steaks. Top with dollops of crème fraîche, if desired. Sprinkle with parsley.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/2 of the recipe):
- Calories:
- 400
- Fat:
- 25 g
- Saturated Fat:
- 12 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Cholesterol:
- 135 mg
- Protein:
- 38 g
- Sodium:
- 840 mg
