Fruited Rice Pilaf is a great quick side dish that cooks either on the stove, in the oven, or in the rice cooker while the meat cooks. Steamed asparagus or broccoli is beautiful served alongside the meat and rice. Most special dinners start off with Quick and Easy Salads; check out the excellent ones on this site.
If you have a little extra time, you can serve a fabulous Valentine’s Day dessert, Shortcut Cherry Chocolate Cheesecake Torte which can be made ahead; if you have absolutely no time, then check out my newest Quick and Easy Valentine Heart Desserts.
Beef Tenderloin in Peppercorn Sauce
1 tablespoon olive oil
4 6 ounces beef tenderloin steaks, 1 1/2-2" thick
1/2 cup red wine
1 clove garlic, finely chopped
1 tablespoon tomato paste
1 cup double strength beef broth
1 1/2 teaspoons honey
3/4 teaspoon mixed peppercorns, (red, green, and black), coarsely crushed
1/2 teaspoon salt
1/2 cup whipping cream
Heat the olive oil in a large skillet over high heat. Add the tenderloin steaks and sear on each side. Transfer the browned steaks to a casserole dish. Add the wine to the pan and cook on high heat until the wine is reduced by half, about 5 minutes. Add the garlic, tomato paste, and beef stock; bring to a boil. Add the peppercorns and 1 teaspoon salt; bring to a boil, turn down the heat and stir in the whipping cream. Stir to mix, then pour over the tenderloin steaks. Cover the casserole dish tightly with foil. The steaks may be prepared to this point up to two days ahead; refrigerate after covering with the foil.
Bake the steaks for 30-45 minutes at 400° or until the steaks are heated through and the sauce is hot.
If preparing ahead, refrigerate until 1 1/2 hours prior to serving. Heat at 400° for 45 minutes to 1 hour or until the steaks are heated through and the sauce is hot.
Alternative Method: Transfer the steaks to a plate rather than a casserole dish, prepare the sauce, then add the steaks into the sauce, turning to coat. Heat the steaks in the sauce until they are warm and done to your liking, turning over in the sauce a couple of times during cooking.
Amount Per Serving
Calories 318 Calories from Fat 180
Percent Total Calories From: Fat 56% Protein 33% Carb. 6%
Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 8 g
Cholesterol 100 mg
Sodium 2240 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 0 g
Protein 26 g
Vitamin A 8% Vitamin C 2% Calcium 0% Iron 19%