- 2 tablespoons olive oil
- 4 8 ounces center-cut beef tenderloin filets (about 1-1/4-inch thick each)
- 3/4 teaspoon salt
- 2 teaspoons cracked black peppercorns
- 1/2 cup brandy or red wine
- 1/4 cup prepared demi-glace for brown sauce
- 1 cup water
- 1 tablespoon honey
- 2 tablespoons cold butter, cut up (no substitutes)
1. Heat oven to 450 degrees F.
2. Heat oil in a 12-inch ovenproof skillet over medium-high heat 3 to 4 minutes. Meanwhile, sprinkle both sides of filets with salt and one side with pepper. Place filets, peppered side down, in skillet and cook 3 minutes. Turn filets, transfer to oven and roast 7 to 9 minutes, until an instant-read meat thermometer inserted in center of a filet registers 140 degree F for medium-rare.
3. Transfer filets to plates; keep warm. Add brandy or wine to skillet and cook over high heat about 2 minutes, until reduced to 2 tablespoons. Add the demi-glace, water and honey; boil about 5 minutes, until reduced by half (3/4 cup). Remove pan from heat and whisk in butter until blended. Pour sauce around filets. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)65,
- sat. fat(g)26,
- Percent Daily Values are based on a 2,000 calorie diet