Skillet Beef Tenderloin

Looking for a solution for dinner tonight? Try this simple beef-and-veggie medley. "The recipe can go straight from the stove to the table," says Bob Rae, cookware designer and president, Meijer Corporation, and developer of this recipe.

Makes: 4 servings
Start to Finish: 30 minutes

Ingredients
4 6-oz. beef tenderloin steaks (1/2- to 3/4-inch thick)
1 Tbsp. butter
1 tsp. cooking oil or olive oil
4 shallots, halved if large, or 1/2 medium red onion cut in wedges
2 Tbsp. cognac, brandy or dry red wine
1/2 cup beef broth
1 Tbsp. butter, softened
Snipped Italian (flat-leaf) parsley
Crushed pink peppercorns (optional)
1 recipe Braised Swiss Chard, see recipe

Directions
1. Sprinkle steaks with salt and pepper. In 12-inch skillet heat 1 tablespoon butter and the oil over high heat. Cook steaks 1 to 2 minutes, until bottoms are browned. Reduce heat to medium. Turn steaks; cook 6 minutes more or until desired doneness (145 degrees F for medium-rare). Remove steaks; keep warm.

2. Add shallots to skillet. Cook 5 minutes or until crisp-tender. Remove skillet from heat. Add cognac; return to medium heat. Cook 2 minutes, stirring to scrape up browned bits from pan. Add broth. Reduce heat to medium-low. Whisk in 1 tablespoon softened butter until smooth. Return steaks to skillet. Heat, spooning sauce over steaks. Top with parsley and peppercorns. Serve with Braised Swiss Chard.

3. Braised Swiss Chard: Trim stems from 1 pound Swiss chard; rinse and dry. In Dutch oven preheat 2 tablespoons cooking oil over medium heat. Add chard, cover; cook 2 minutes, stirring occasionally. Season with salt and pepper. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servings Calories434, Total Fat (g)25, Saturated Fat (g)9, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)6, Cholesterol (mg)129, Sodium (mg)763, Carbohydrate (g)7, Total Sugar (g)2, Fiber (g)2, Protein (g)40, Vitamin C (DV%)57, Calcium (DV%)11, Iron (DV%)27, Percent Daily Values are based on a 2,000 calorie diet