Beef Tenderloin Steaks

When it’s a “date night”, for any made up reason, we almost always treat ourselves to Beef Tenderloin Steaks. This is one of our favorite ways to prepare them.

This just another way to have some Date night Filet Mignon

Here is what you will need

These amounts are for 2 servings. The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.

2 thick beef tenderloin steaks appx. 8 oz. each
salt and black pepper
2 tablespoons olive oil
4 large garlic cloves – chopped
2 tablespoons butter
1/2 fresh lemon
1 cup red wine

Get the steaks out of the fridge and let them get closer to room temperature as you chop up the garlic cloves. Put a skillet on at medium high. Salt and pepper both sides of the steaks.

Put about 2 tablespoons of olive oil in the pan and when it has heated up add the steaks. Cook them just about a minute and a half each side. Just enough to sear them. Remove them to a dish that will catch the drippings.

Put 2 tablespoons of butter and the garlic in the pan. Squeeze the lemon juice on the garlic and toss the rind into the pan. Stir it all up with a wooden spoon getting all the bits off the bottom of the pan.

Before the garlic starts to turn brown add the wine and mix it all up. Bring the wine to a fast simmer and reduce the heat to medium.

Put the steaks and the drippings back into the pan turning them over a few times as they cook a little more.

When the steaks are still real soft to a poke of your finger they are rare. As they get more well done they get more firm. Still way short of firm is medium rare. Just starting to get firm is medium well and downright firm is well done. Remember you can always cook them a little more if they turn out to be too rare but you can’t “uncook” them if they are too well done. Or you could use a meat thermometer to take a little more guess work out of it.

When you serve them up be sure to spoon the wine sauce from the skillet on to the steaks.

Enjoy your Beef Tenderloin Steaks. It was “date night” so we treated ourselves to a bottle of real good Barolo to help set the mood.

A little tip, take the steaks out of the fridge and separate them on a dish. cover with a dish cloth and let them get as close as possible room temperature before you cook them. They will cook quicker and retain the juices better as they cook.

Bon Appetit!

And here is another nice Beef Tenderloin Recipe

Here is one more quick and easy Filet Mignon recipe