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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

 

 

 


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