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Beef Tenderloin Fillets




Source of Recipe


TOH - Test Kitchen


List of Ingredients




6 beef tenderloin fillets (1-1/2 to 2 inches thick and 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1 tablespoon Crisco® Pure Olive Oil
2 tablespoons finely chopped onion
2 garlic cloves, minced
1/3 cup dry red wine or beef broth
2 tablespoons minced fresh parsley
1/2 teaspoon browning sauce, optional


Recipe



Season fillets with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat.

Cook fillets for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.


In the same skillet, saute onion and garlic in remaining butter for 1 minute. Add wine or broth; cook and stir for 1 minute. Stir in parsley and browning sauce if desired. Drizzle over beef.

Yield: 6 servings.


Gala Beef Tenderloin Fillets published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005