beef tenderloin steaks (6 oz/175 g each, 1 in./2.5 cm thick)
each salt and cracked black pepper
butter, cold, divided
finely diced onion
clove garlic, minced
finely chopped fresh thyme
reduced sodium beef broth
crème fraîche (optional)
finely chopped parsley to garnish
Set steaks at room temperature for 15 min. for more even cooking. Pat dry with paper towel. Season with pepper and salt. Heat heavy-bottomed skillet over medium-high heat. Swirl in 1 tbsp (15 mL) butter and oil. Cook steaks 3 to 5 min. per side for medium-rare, reaching an internal temperature of 63˚C (145˚F), or to preferred doneness. Transfer steaks to a platter to rest 10 min.
Meanwhile, in same skillet, cook onions on medium heat about 3 min. to soften. Stir in garlic and thyme; cook 3 min. Stir in beef broth and red wine; bring to a boil. Scrape browned bits from bottom of pan. Reduce to a simmer and reduce sauce to 1/3 cup (75 mL). Remove from heat. Swirl in remaining butter until melted.
Pour sauce over steaks. Top with dollops of crème fraîche, if desired. Sprinkle with parsley.
Substitute beef tenderloin with rib eye or strip loin steaks.
For a classic combo, serve with roasted fingerling potatoes, steamed asparagus or green beans.
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