Red Wine Beef Steak Ingredients Beef tenderloin steak - 2 pieces (about 4oz each) All purpose flour - 1/2 tsp Shallots - 2 tbsp (chopped) Fresh parsley (chopped) - 1 tsp Salt - 1/4 tsp Black pepper - 1/8 tsp Olive oil - 1 tbsp Beef broth - 1/4 cup Red wine - 1/4 cup

This is a simple yet highly delicious fillet mignon recipe. ... garlic does the trick in this recipe from Ruth Andrewson of Leavenworth, ...

If you really want to impress your guests, this is the recipe for you. This beef tenderloin is lightly seasoned and then served up in a great mustard sauce that will make you look like a real chef.

prep: 6 minutes . cook: 22 minutes other: 30 minutes 1/4 cup dried cherries 1 cup port or other sweet red wine, divided 114 cup black cherry juice 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) Butter-flavored cooking spray 1/4 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon

Cook Burgundy wine, garlic, onion, and shallots until wine evaporates. Heat margarine in same pan until melted. Blend flour and cook for 5 minutes, stirring constantly. Dissolve bouillon cubes in hot water and gradually add to flour mixture, stirring with a whisk to blend. Simmer 10 minutes,

Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each