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Garlic & Herb Beef Tenderloin

Garlic & Herb Beef Tenderloin
The rich, creamy sauce is the stand-out in this recipe.
1   tsp (5 mL) vegetable oil
4   beef tenderloin filets (4-5 oz/125-175 g each), cut 1 in. (2.5 cm) thick
1   tbsp (15 mL) Crushed Peppercorn & Garlic Rub
1   shallot
1/4   cup (50 mL) dry white wine such as Chardonnay
1   pkg (5.2 oz/150 g) garlic and herb-flavored cheese spread such as Boursin
1/3   cup (75 mL) chicken broth
  1. Add oil to (10-in./24-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with rub. Cook undisturbed 3-5 minutes or until browned. Turn filets over; cook 3-5 minutes or until Pocket Thermometer registers 140║F (60║C) for medium-rare doneness. Remove Skillet from heat; transfer filets to plate. Tent with foil and let stand 5 minutes (temperature will rise to 145║F/63║C).
  2. Finely chop shallot. Return Skillet to heat and cook shallot 30-45 seconds or until softened; add wine. Whisk to loosen browned bits from bottom of Skillet using Silicone Flat Whisk. Add cheese spread; cook and stir 20-30 seconds or until cheese spread is melted and smooth. Add broth and cook an additional 30-45 seconds or until heated through. Reserve 1/2 cup (125 mL) of the sauce for potatoes, if desired. Serve filets with remaining sauce.

Yield: 4 servings

Nutrients per serving: Calories 400, Total Fat 32 g, Saturated Fat 14 g, Cholesterol 95 mg, Carbohydrate 2 g, Protein 24 g, Sodium 620 mg, Fiber 0 g

U.S. Diabetic exchanges per serving (1 beef filet and 2 tbsp/30 mL sauce): 3 1/2 medium-fat meat, 3 fat (0 carb)

Cook's Tips: A pan sauce is made by dissolving the browned bits or fond with a liquid. To create a pan sauce for this dish, the fond from the pan is deglazed with wine.

If desired, 2/3 cup (150 mL) onion and chive-flavored cream cheese can be substituted for the cheese spread.

For Cheesy Mashed Potatoes, place 1 lb (450 g) unpeeled red potatoes, cut into 1-in. (2.5-cm) pieces, 1 1/2 cups (375 mL) water and 1/2 tsp (2 mL) salt in Large Micro-Cooker«. Cook, covered, on HIGH 12-15 minutes or until potatoes are tender; drain and mash potatoes. Add 1/2 cup (125 mL) of the sauce and 1/4 cup (50 mL) snipped fresh chives and mash again.