Beef Tenderloin Fillets

6 beef tenderloin fillets (6 oz. each, 1 1/2-2” thick)
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. butter, divided
1 Tbsp. olive oil
2 Tbsp. finely chopped onion
2 garlic cloves, minced
1/3 c. dry red wine or beef broth
2 Tbsp. minced fresh parsley
1/2 tsp. browning sauce, optional

Season fillets with salt and pepper. In large skillet heat 1 tablespoon butter and oil over medium-high heat. Cook fillets for five – eight minutes on each side or until meat reaches desired doneness (for medium-rare, meat thermometer should read 145°; medium 160°; well-done 170°). Remove and keep warm. In same skillet saute onion and garlic in remaining butter for one minute. Add wine or broth; cook and stir for one minute. Stir in parsley and browning sauce if desired. Drizzle over beef. Makes six servings.

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