Pan Seared Tenderloin Steak with Sauce

Pan Seared Tenderloin Steak with Sauce

Ingredients
2 beef tenderloin steaks, cut about 3/4 inch thick
5 tablespoons cold unsalted butter
1/3 cup dry red wine or apple juice
1/4 cup reduced-sodium beef broth
2 tablespoons finely onion or 1 clove garlic, minced
1 tablespoon whipping cream (no substitutes)
garnish of mixed baby greens
Salt
Pepper

Directions

Heat a large stainless steel or cast iron skillet over medium-high heat. 
Add 1 tablespoon of the butter; reduce heat to medium. 
Cook steaks about 3 minutes per side or until medium rare (145 degrees F). 
Transfer steaks to a platter. 
Cover with foil; let stand for 5 minutes while preparing sauce.

Drain fat from skillet. Add wine, beef broth, and onion to the hot skillet. 
Using a whisk, stir and scrape up any browned bits in the bottom of the skillet. 
Cook over medium heat for 3 to 4 minutes or until liquid is reduced to about 2 tablespoons. 
Reduce heat to medium low.

Stir in cream; stir in the remaining 4 tablespoons butter, 1 tablespoon at a time, whisking until butter is melted 
and sauce has thickened slightly. 
Season to taste with salt and pepper. 
Serve steak on garnish of mixed baby greens and then add sauce over steak.