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Beef Tenderloin With Red Wine Sauce

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“When choosing a wine to cook with, pick something affordable that you'd like to enjoy with the meal. For this recipe, you only need 1/2 cup, so there should be plenty left over to drink. The recipe recommends using your favorite hearty Cabernet Sauvignon or a spicy red Zinfandel. Recipe is from Good Housekeeping.”

Ingredients Nutrition


  1. Place unpeeled potatoes in microwave-safe large bowl.
  2. Cover with vented plastic wrap, and microwave on high 8-10 minutes, or until fork-tender.
  3. Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot.
  4. Sprinkle steaks with 1/8 t salt and 1/8 t freshly ground black pepper to season both sides.
  5. Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.
  6. Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm.
  7. To drippings in skillet, add shallot and cook on medium 1-2 minutes or until browned, stirring constantly.
  8. Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.
  9. While preparing wine sauce, place frozen peas and 3 T water in microwave-safe small bowl, and cover with vented plastic wrap.
  10. Microwave on high 4 minutes; drain.
  11. To serve, crush potatoes with fork so they split, but do not mash.
  12. Drizzle with margarine, and sprinkle with 1/4 t salt and 1/8 t freshly ground black pepper.
  13. Spoon wine sauce over steaks.
  14. Sprinkle parsley on potatoes.
  15. Serve peas with steaks and potatoes.

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