Beef Tenderloin With Red Wine Sauce

When choosing a wine to cook with, pick something affordable that you'd like to enjoy with the meal. For this recipe, you only need 1/2 cup, so there should be plenty left over to drink. The recipe recommends using your favorite hearty Cabernet Sauvignon or a spicy red Zinfandel. Recipe is from Good Housekeeping.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2 (8 ounce)  red potatoes
• 1  tablespoon olive oil
• 2 (4 ounce)  beef tenderloin steaks, 3/4 inch thick (filet mignon)
•  salt
•  black pepper
• 2  tablespoons shallots, finely chopped
• 1⁄2 cup red wine
• 1 1⁄2 cups  frozen peas
• 1  tablespoon margarine or 1  tablespoon butter, melted
• 1  tablespoon fresh parsley leaves, chopped

Directions

1. Place unpeeled potatoes in microwave-safe large bowl.
2. Cover with vented plastic wrap, and microwave on high 8-10 minutes, or until fork-tender.
3. Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot.
4. Sprinkle steaks with 1/8 t salt and 1/8 t freshly ground black pepper to season both sides.
5. Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.
6. Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm.
7. To drippings in skillet, add shallot and cook on medium 1-2 minutes or until browned, stirring constantly.
8. Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.
9. While preparing wine sauce, place frozen peas and 3 T water in microwave-safe small bowl, and cover with vented plastic wrap.
10. Microwave on high 4 minutes; drain.
11. To serve, crush potatoes with fork so they split, but do not mash.
12. Drizzle with margarine, and sprinkle with 1/4 t salt and 1/8 t freshly ground black pepper.
13. Spoon wine sauce over steaks.
14. Sprinkle parsley on potatoes.
15. Serve peas with steaks and potatoes.