So simple and so good, add a loaded baked potato and a salad to complete the meal! (Note this recipe only serves two.)
2 beef tenderloin steaks
3 tbsp butter, divided
1 tbsp olive oil
1 cup merlot
2 tbsp heaving whipping cream
1/8 tsp salt
In a small skillet, cook steaks in 1 tbsp butter and oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until the liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened and butter is melted. Serve with steaks.