Bob Rae's Skillet Beef Tenderloin

Bob Rae's Skillet Beef Tenderloin

last updated: January 14, 2009 09:21:04 AM

Start to finish: 30 minutes
Serves: 4

This recipe is from Bob Rae, who is president of Meyer Corp., which includes BonJour Gourmet. He designed its clad metal line of pans, including the 12-inch skillet in this story.

Ingredients:

4 (6-ounce) beef tenderloin steaks (1/2- to 3/4-inch thick)

1 tablespoon butter

1 teaspoon cooking oil or olive oil

4 shallots, halved if large, or 1/2 medium red onion cut in wedges

2 tablespoons cognac, brandy or dry red wine

1/2 cup beef broth

1 tablespoon butter, softened

Snipped Italian (flat-leaf) parsley

Crushed pink peppercorns, optional

1 recipe braised Swiss chard, see recipe below

Instructions:

Sprinkle steaks with salt and pepper. In 12-inch skillet, heat 1 tablespoon butter and the oil over high heat. Cook steaks one to two minutes, until bottoms are browned. Reduce heat to medium. Turn steaks; cook six minutes more or until desired doneness (145 degrees for medium-rare). Remove steaks; keep warm.

Add shallots to skillet. Cook five minutes or until crisp-tender. Remove skillet from heat. Add cognac; return to medium heat. Cook two minutes, stirring to scrape up browned bits from pan. Add broth. Reduce heat to medium-low. Whisk in 1 tablespoon softened butter until smooth. Return steaks to skillet. Heat, spooning sauce over steaks. Top with parsley and peppercorns. Serve with braised Swiss chard.

Braised Swiss chard: Trim stems from 1 pound Swiss chard; rinse and dry. In Dutch oven, preheat 2 tablespoons cooking oil over medium heat. Add chard, cover; cook two minutes, stirring occasionally. Season with salt and pepper.

* Per serving: 434 calories; 40 grams protein; 7 grams carbohydrates; 25 grams fat (9 saturated, 7 monounsaturated, 6 polyunsaturated); 129 milligrams cholesterol; 763 milligrams sodium; 2 grams fiber; 2 grams sugar

Find this recipe at:

http://www.modbee.com/life/taste/recipes/story/563558.html