Gala Beef Tenderloin Filets

• 6 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 2 tablespoons finely chopped onion
• 2 garlic cloves, minced
• 1/3 cup dry red wine or beef broth
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon browning sauce, optional

1. Season steaks with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Cook steaks for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove and keep warm.
2. In the same skillet, saute onion and garlic in remaining butter for 1 minute. Add wine or broth; cook and stir for 1 minute. Stir in parsley and browning sauce if desired. Drizzle over beef.

beef tenderloin, salt, pepper, butter, olive oil, onion, garlic, red wine, parsley, browning sauce

Taken from www.tasteofhome.com/recipes/gala-beef-tenderloin-filets/ (may not work)