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steak - Beef Tenderloins + Creamy Sauce




Source of Recipe


from hungry monster
You can make the sauce the day before and refrigerate. Then just heat before using.

steak - Beef Tenderloins + Creamy Sauce

2 tbsp. + 2 tbsp. butter, separated
1/2 c. diced onions
2 c. low salt canned chicken broth
1 c. low salt canned beef froth
1 c. apple juice
1/2 c. whipping cream
2 tsp. packed brown sugar
4, 5 ounce beef tenderloin steaks, 1 inch thick
salt and pepper
chopped chives, optional

Melt 2 tbsp. of the butter in a medium sized heavy saucepan over a medium heat.
Add the onions and saute until tender, about 4 minutes.
Add the brown sugar, and stir for 1 minute.
Add the chicken broth, beef broth, and apple juice. Simmer until the sauce is reduced to approximately 1 c., about 25 - 30 minutes.
Stir in the cream and set aside.
Sprinkle the steak tenderloins with salt and pepper.
Melt the other 2 tbsp. butter in a heavy frying pan over a medium high heat.
Add the tenderloins and cook to desired doneness. (4 minutes per side for rare)
Transfer the tenderloins to plates and keep warm.
Add the sauce to the frying pan. Bring to boil, scraping up any browned bits.(deglazing)
Sprinkle the tenderloins with additional salt and pepper, if desired.
Slice steaks and make a fan pattern with the slices onto individual plates.
Top with the sauce and garnish with the chives.
Makes 4 servings.