This beef tenderloin filets recipe is simple, elegant, and delicious. It's a great recipe for very special occasions. I serve it with garlic mashed potatoes (or sometimes wild rice), green beans with cherry tomatoes (recipe on this site), green salad with sweet poppy seed dressing (my published recipe on this site), and homemade sweet dinner rolls (recipe on this site). Enjoy!
Ingredients
- 8 1-inch-thick) beef tenderloin filets
- salt and ground black pepper to taste
- 3 tablespoons butter
- 0.5 cups dry red wine
- 1 cup heavy cream
- 0.5 cups beef stock
- 1 cup chopped tomatoes
- 0.5 cups chopped fresh basil
Instructions
-
1
Pat filets dry; season with salt and black pepper.
-
2
Melt butter in a heavy skillet over medium heat. Add filets; cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate; discard fat from skillet. Add wine to skillet; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Stir in cream and stock; boil sauce until thickened, 3 to 5 minutes. Off heat, stir in tomatoes and basil until combined.
-
3
Serve filets with sauce.
Nutrition Facts
Per serving
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