Beef Tenderloin Steaks with Red Wine Sauce

Treat yourself to these juicy beef Tenderloin Steaks topped with a wine, cognac and soy cream sauce.

  • 25
  • 2
  • 380
  • 26 g


  • 2 beef Tenderloin Steaks, cut 3/4 inch thick (about 4 ounces each)
  • 1 teaspoon coarse grind black pepper
  • 1/2 cup Pinot Noir or other dry red wine
  • 3 tablespoons cognac or brandy
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons whipping cream
  • 1/2 teaspoon brown sugar
  • 1 tablespoon unsalted butter, softened
  • Chopped fresh parsley (optional)


  1. Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.

  2. Add wine, cognac and soy sauce to skillet; bring to a boil. Cook 2 to 3 minutes or until reduced to about 1/4 cup. Whisk in cream and brown sugar; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring occasionally. (Sauce will turn a rich chocolate-brown color.)

  3. Remove from heat. Add butter; stir until melted. Spoon sauce over steaks. Garnish with parsley, if desired.


0 % *


0 % DV **


0 % DV

2.3 mg IRON

0 % DV

4.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 384 Calories; 162 Calories from fat; 18g Total Fat (10 g Saturated Fat; 6 g Monounsaturated Fat;) 103 mg Cholesterol; 594 mg Sodium; 4 g Total Carbohydrate; 0.4 g Dietary Fiber; 26 g Protein; 2.3 mg Iron; 7.7 mg NE Niacin; 0.6 mg Vitamin B6; 4.5 mcg Vitamin B12; 4.7 mg Zinc; 28.9 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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