Beef Tenderloin With Red Wine Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 (8 ounce) red potatoes
• 1 tablespoon olive oil
• 2 (4 ounce) beef tenderloin steaks, 3/4 inch thick (filet mignon)
• salt
• black pepper
• 2 tablespoons shallots, finely chopped
• 1/2 cup red wine
• 1 1/2 cups frozen peas
• 1 tablespoon margarine or 1 tablespoon butter, melted
• 1 tablespoon fresh parsley leaves, chopped

Recipe

• 1 place unpeeled potatoes in microwave-safe large bowl.
• 2 cover with vented plastic wrap, and microwave on high 8-10 minutes, or until fork-tender.
• 3 meanwhile, in 12-inch skillet, heat oil on medium-high until very hot.
• 4 sprinkle steaks with 1/8 t salt and 1/8 t freshly ground black pepper to season both sides.
• 5 add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.
• 6 place potatoes and steaks on 2 dinner plates; cover with foil to keep warm.
• 7 to drippings in skillet, add shallot and cook on medium 1-2 minutes or until browned, stirring constantly.
• 8 add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.
• 9 while preparing wine sauce, place frozen peas and 3 t water in microwave-safe small bowl, and cover with vented plastic wrap.
• 10 microwave on high 4 minutes; drain.
• 11 to serve, crush potatoes with fork so they split, but do not mash.
• 12 drizzle with margarine, and sprinkle with 1/4 t salt and 1/8 t freshly ground black pepper.
• 13 spoon wine sauce over steaks.
• 14 sprinkle parsley on potatoes.
• 15 serve peas with steaks and potatoes.