The Kentucky Beef Council's Caitlin Swartz offers tips for a no-fail, mouthwatering steak and a few modern twists. Beef tenderloin steaks with red wine-cognac sauce Recipe Time: 20 to 25 minutes ...

2 Beef tenderloin steaks, 6-8 ounces each 2 Tablespoons Clarified butter Salt and Fresh pepper 1 large shallot, sliced thin 1/2 cup red wine 1 cup low sodium beef stock 2 tablespoons unsalted ...

Beef Tenderloin with Red Wine Reduction For the sauce: Preheat oven to 400 degrees. If your tenderloin roast has already been trimmed and is fairly even in size, you’re ready to go! If the ends ...

Transfer beef to cutting board; cut crosswise into 3⁄4-inch-thick slices and arrange beef slices atop rhubarb on each plate. Spoon mustard sauce over beef. Garnish with parsley sprigs.

Ingredients: 2 beef Strip Steaks Boneless, cut 1 inch thick or Flat Iron Steaks (about 8 ounces each) 1 teaspoon lemon pepper Chopped fresh parsley (optional) Red Wine Sauce: 1 tablespoon olive ...

Add the flavorful stock to the red wine sauce, and then bring the sauce to a simmer. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Place beef Tenderloin Steaks in skillet; cook 10 to 13 minutes for medium rare (145'F) to medium (160'F) doneness, turning occasionally. Remove to a platter; season with salt and pepper, as desired.

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share her recipe for strip steaks with red wine sauce.

This recipe for red wine–beef stew was a mainstay at the Lyon restaurant of Jeannette Pépin, Jacques Pépin's mother. The recipe relies only on robust red wine to create the deeply flavored ...

Steak Chasseur — hunter-style steak — with potatoes, mushrooms, onions and wine, makes a hearty meal.