Beef Tenderloin with Red Wine Sauce

By ErinLayton

This delicious meal is so special, my husband and I usually make it on Valentine's Day instead of going out and fighting the crowds! Use your favorite red wine; since the recipe only calls for 1/2 cup, there is plenty left to share with your Honey!

Ingredients

• 2 large red potatoes
• 1 tablespoon olive oil
• 2 beef tenderloin steaks (filet mignon) 3/4 in. thick (4 oz each)
• Salt and pepper
• 1 medium shallot, finely chopped
• 1/2 cup red wine
• 1 1/2 cup frozen peas
• 1 tablespoon butter, melted
• 1 tablespoon chopped fresh parsley leaves

Details

Servings 2

Preparation

Step 1

1. Place unpeeled potatoes in microwave-safe large bowl. Cover with vented plastic wrap, and microwave on High 8 to 10 minutes or until fork-tender.
2. Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot. Sprinkle steaks with salt and black pepper to season both sides. Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.
3. Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm. To drippings in skillet, add shallot and cook on medium 1 to 2 minutes or until browned, stirring constantly. Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.
4. While preparing wine sauce, place frozen peas and 3 tablespoons water in microwave-safe small bowl, and cover with vented plastic wrap. Microwave on High 4 minutes; drain.
5. To serve, crush potatoes with fork so they split, but do not mash. Drizzle with butter, and sprinkle with 1/4 teaspoon salt and black pepper. Spoon wine sauce over steaks. Sprinkle parsley on potatoes. Serve peas with steaks and potatoes.