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 ...

Salt and Fresh pepper. 1 large shallot, sliced thin. 1/2 cup red wine. 1 cup low sodium beef stock. 2 tablespoons unsalted butter, room temperature. Heat oven to 450 degrees. Heat Cast iron ...

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 ...

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.

Boil until sauce thickens and is reduced to less than 1 cup, stirring occasionally, about 12 minutes. Remove from heat and add the extra 2 tablespoons of butter. Stir until incorporated and spoon ...

Preparation. Step 1. Mix mustard and horseradish in small bowl for sauce. DO AHEAD Can be made 1 day ahead. Cover and chill. Step 2. Preheat oven to 425°F.

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 ...

Salt and pepper both sides and all around steak. Place steak in a preheated black iron skillet. Sear on top and bottom for 5 minutes to char color. Now char on all sides turning steak all around ...