Ingredients
8
8 servings
- •8 1-inch-thick beef tenderloin steaks
- •salt and ground black pepper to taste
- •3 tablespoons butter
- •½ cup dry red wine
- •½ cup beef stock
- •1 cup heavy whipping cream
- •1 cup chopped tomatoes
- •½ cup chopped fresh basil
Instructions
- Pat meat dry and season with salt and black pepper to taste.
- Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
- Pour sauce over beef on the serving plate.
Nutritional Facts
Per 8 servings
- Calories: 379
- Carbohydrate: 2g
- Fat: 24g
- Fiber: 0g
- Protein: 34g
- Sugar: 1g
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