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Prep Time
15 mins
Total Time
50 mins
Serves
2

Ingredients

2
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
1
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

Method

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.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of the recipe):
Calories:
400
Fat:
25 g
Saturated Fat:
12 g
Carbs:
5 g
Fibre:
1 g
Sugar:
1 g
Cholesterol:
135 mg
Protein:
38 g
Sodium:
840 mg