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Prep Time
15 mins
Total Time
50 mins


beef tenderloin steaks (6 oz/175 g each, 1 in./2.5 cm thick)
1/2 tsp
each salt and cracked black pepper
2 mL
2 tbsp
butter, cold, divided
30 mL
1 tsp
canola oil
5 mL
1/3 cup
finely diced onion
75 mL
clove garlic, minced
2 tsp
finely chopped fresh thyme
10 mL
1/3 cup
reduced sodium beef broth
75 mL
1/3 cup
red wine
75 mL
2 tbsp
crème fraîche (optional)
30 mL
finely chopped parsley to garnish


Step 1

Set steaks at room temperature for 15 min. for more even cooking. Pat dry with paper towel. Season with pepper and salt. Heat heavy-bottomed skillet over medium-high heat. Swirl in 1 tbsp (15 mL) butter and oil. Cook steaks 3 to 5 min. per side for medium-rare, reaching an internal temperature of 63˚C (145˚F), or to preferred doneness. Transfer steaks to a platter to rest 10 min.

Step 2

Meanwhile, in same skillet, cook onions on medium heat about 3 min. to soften. Stir in garlic and thyme; cook 3 min. Stir in beef broth and red wine; bring to a boil. Scrape browned bits from bottom of pan. Reduce to a simmer and reduce sauce to 1/3 cup (75 mL). Remove from heat. Swirl in remaining butter until melted.

Step 3

Pour sauce over steaks. Top with dollops of crème fraîche, if desired. Sprinkle with parsley.


Substitute beef tenderloin with rib eye or strip loin steaks.
For a classic combo, serve with roasted fingerling potatoes, steamed asparagus or green beans.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of the recipe):
25 g
Saturated Fat:
12 g
5 g
1 g
1 g
135 mg
38 g
840 mg
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