Pan-Fried Beef Tenderloin with Red Wine and Basil Sauce

Name: Pan-Fried Beef Tenderloin with Red Wine and Basil Sauce
Total time: 20 min
Yield: 4
Ingredients: 8 1-inch-thick beef tenderloin steaks; salt, ground black pepper to taste; 3 tbsp butter; 0.5 cup dry red wine; 1 cup heavy whipping cream; 0.5 cup beef stock; 1 cup chopped tomatoes; 0.5 cup chopped fresh basil

Indulge in this elegant, delectable meal featuring pan-seared beef tenderloin steaks served alongside a rich, velvety sauce infused with red wine, beef stock, cream, tomatoes, and fresh basil.

Recipe Info

Prep Time

20 min

Difficulty

Easy

Servings

Nutrition

calories379kcal

carbohydrates2g

fat24g

protein34g

Dinner American

Ingredients

8 1-inch-thick beef tenderloin steaks

salt, ground black pepper to taste

3 tbsp butter

0.5 cup dry red wine

1 cup heavy whipping cream

0.5 cup beef stock

1 cup chopped tomatoes

0.5 cup chopped fresh basil

Directions

Pat meat dry; season with salt and black pepper.

Melt butter in a heavy skillet over medium heat. Add filets; cook to desired doneness, about 5 minutes for medium. Transfer filets to a serving plate; pour off fat from skillet.

Add wine to skillet; bring to a boil, scraping any browned bits from bottom of skillet. Stir in cream and stock; boil sauce until thickened, about 5 minutes. Off heat, stir in tomatoes and basil until combined.

Serve filets with sauce.