Beef Tenderloin Filets

This beef tenderloin filets recipe is pan-fried in butter and served with a red wine, beef stock, heavy cream, tomato, and basil sauce for an elegant meal.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 servings

Calories: N/A per serving

Ingredients

8 - 8 1-inch-thick beef tenderloin steaks
salt and ground black pepper to taste
3 tablespoon - 3 tablespoons butter
½ cup - 0.5 cup dry red wine
1 cup - 1 cup heavy whipping cream
½ cup - 0.5 cup beef stock
1 cup - 1 cup chopped tomatoes
½ cup - 0.5 cup chopped fresh basil

Instructions

Pat filets dry; season with salt and black pepper.
Melt butter in a heavy skillet over medium heat. Add filets; cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate; discard fat from skillet. Add wine to skillet; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Stir in cream and stock; boil sauce until thickened, 3 to 5 minutes. Off heat, stir in tomatoes and basil until combined.
Serve filets with pan sauce.