Menu Enter a recipe name, ingredient, keyword...

Beef Tenderloin Steak 'en Persillade' with Red Wine Sauce

By

This has some deep flavor thanks in part to the easy red wine sauce. The other complex flavor component is the fresh parsley and garlic topping.

Google Ads
Rate this recipe 4.4/5 (90 Votes)

Ingredients

  • 1 bunch 1 bunch of flat leaf parsley
  • 8 ounces 8 ounces butter, melted
  • 2 cloves 2 cloves garlic
  • Salt and pepper to taste
  • 1 1/2 cups 1 1/2 cups red wine
  • 1 1/2 cups 1 1/2 cups triple strength chicken broth
  • 1 ounce 1 ounce butter, softened
  • 3 (8-ounce) 3 (8-ounce) beef tenderloin steaks
  • 3/4 cup 3/4 cup breadcrumbs

Details

Servings 3
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

For the topping:
Pick off the leaves from the parsley sprigs and plunge into a small sauce pan of boiling water. Drain through a sieve and immediately cool down under cool running water. Place in a blender with melted butter, garlic, salt and pepper. Blend until smooth. Set aside.

For the wine sauce:
Pour the wine into a wide saucepan and boil until reduced to about 3 ounces. Add the broth and boil until the total liquid measures about 6 ounces and is almost syrupy. Season to taste. Wisk in the softened butter until melted. Keep warm but do not boil or the sauce will separate.

Steak:
Preheat the broiler. Place the steaks on a rack in a broiler pan and broil them to your desire. Smear a good layer of the parsley mixture on top of each steak and sprinkle breadcrumbs on top. Return to broiler until top is golden brown and sizzling. Important to watch to make sure it doesn't burn.
Transfer steaks to plates and pour sauce around them.

You'll also love

Review this recipe

Pioneer Woman's Beef Brisket Ground Beef Stroganoff