Pan Grilled Tenderloin Steaks With Roasted Garlic Sauce |
Course : Beef Steak
Serves: 4 |
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Ingredients:
2 jumbo elephant garlic bulbs |
2 Ounces Butter (melted) |
1 Tablespoon olive oil |
1 Teaspoon black peppercorns -- crushed |
4 Ounces Tenderloin streaks -- (4 to 6) |
1 Cup red wine |
3 small shallots - sliced |
2 Cups chicken broth |
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Preparation / Directions:
Cut top off whole garlic bulbs (just enough to expose cloves inside). Place
in shallow pan then cover with combined melted butter and olive oil. Cover
with foil and bake for one hour at 350 degrees.
Press pepper into both sides of steaks then let set at room temperature.
Combine wine and shallots in a small saucepan. Boil over medium heat until
most of the liquid has evaporated. Add chicken broth, bring to boil, then
reduce until 1 cup.
Squeeze the cooled garlic from skins into a blender. Pour in wine mixture
then puree. Transfer sauce back to saucepan to keep warm.
Grill steaks in medium high pan for 3 - 4 minutes on each side to achieve
medium rare. Top with sauce and serve.
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Nutritional Information:
381 Calories (kcal); 16g Total Fat; (64% calories from fat); 11g Protein; 10g Carbohydrate; 0mg Cholesterol; 1682mg Sodium |
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