Time: 25 Minutes

Beef Tenderloin Steaks with Red Wine Sauce

Treat yourself to these juicy beef Tenderloin Steaks topped with a wine, cognac and soy cream sauce.


  • 2 beef Tenderloin Steaks, cut 3/4 inch thick (about 4 ounces each)
  • 1 teaspoon coarse grind black pepper
  • 1/2 cup Pinot Noir or other dry red wine
  • 3 tablespoons cognac or brandy
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons whipping cream
  • 1/2 teaspoon brown sugar
  • 1 tablespoon unsalted butter, softened
  • Chopped fresh parsley (optional)
  • Quick Facts

  • 25 Minutes
  • 2 Servings
  • 384kcal Calories
  • 26g Protein
  • Cooking

    1. Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
    2. 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.)
    3. Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.


    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    2 384kcal 18g 103mg 4g 26g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 10g Saturated Fat; 6g Monounsaturated Fat; Carbohydrates; Fiber; 7.7mg NE Niacin; 0.6mg Vitamin B6; 4.5mcg Vitamin B12; 2.3mg Iron; 28.9mcg Selenium; Zinc; Choline;

    Courtesy of