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
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