Ingredients Jump to Instructions ↓

  1. 2 large red potatoes (8 ounces each)

  2. 1 tablespoon(s) olive oil

  3. 2 beef tenderloin steaks (filet mignon) , 3/4 inch thick (4 ounces each) Salt and pepper

  4. 1 medium shallot , finely chopped (2 tbsp.)5 cup(s) red wine

  5. 1 1/2 cup(s) frozen peas

  6. 1 tablespoon(s) margarine or butter , melted 1 tablespoon(s) chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Place unpeeled potatoes in microwave-safe large bowl. Cover with vented plastic wrap, and microwave on High 8 to 10 minutes or until fork-tender.

  2. Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot. Sprinkle steaks with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides. Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.

  3. Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm. To drippings in skillet, add shallot and cook on medium 1 to 2 minutes or until browned, stirring constantly. Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.

  4. While preparing wine sauce, place frozen peas and 3 tablespoons water in microwave-safe small bowl, and cover with vented plastic wrap. Microwave on High 4 minutes; drain.

  5. To serve, crush potatoes with fork so they split, but do not mash. Drizzle with margarine, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Spoon wine sauce over steaks. Sprinkle parsley on potatoes. Serve peas with steaks and potatoes.


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