Beef Tenderloin Steaks With Red Wine-Cognac Sauce
- 2 beef tenderloin steaks, cut 2 inches thick, and 2-3 inch diameter
- (about 5-8 ounces each)
- 1 tsp coarse grind black pepper
- 1/2 cup cabernet sauvignon
- 3 Tbsp cognac or brandy
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp whipping cream
- 1/2 tsp brown sugar
- 1 Tbsp unsalted butter, softened
- Chopped fresh parsley (optional)
- Press pepper evenly onto beef steaks. Heat 12-inch cast iron skillet over medium heat until hot. Rub a dribble of olive oil on warmed pan surface. Place steaks in skillet; cook, undisturbed, 4 minutes and turn over, cook another 3 minutes to 5 minutes for medium rare (140°F) to medium (155°F) doneness. Remove to platter and tent with foil; keep warm.
- Add wine, cognac and soy sauce to skillet; bring to a boil. Cook 2 to 3 minutes or until reduced to about 1/4 cup. Whisk in cream and brown sugar; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring occasionally. (Sauce will turn a rich chocolate-brown color.)
- Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.
Cabernet Sauvignon, Clone 6, Rutherford