Saucy Tenderloin Skillet Steaks Recipes

SAUCY SKILLET STEAKS

Steps:

• Heat a large nonstick skillet over medium heat. In batches, brown steaks, 1-2 minutes on each side. Remove from pan; set aside., In same skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in broth., Return steaks to pan; cook 4 minutes. Brush tops with mustard; turn and cook until steaks reach desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-6 minutes longer. Season with salt and pepper to taste; sprinkle with parsley.

SAUCY TENDERLOIN SKILLET STEAKS

Steps:

• In a skillet, saute onion and garlic in 1 tablespoon butter and mustard until tender. Rub both sides of steaks with salt and pepper; add to skillet. Cook 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Add lemon juice, Worcestershire sauce, chives and remaining butter to the skillet; cook and stir over medium heat 2 minutes. Pour over steaks. Sprinkle with parsley.

SAUCY STEAK SKILLET RECIPE - (3.2/5)

Steps:

• Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10 " skillet; push beef to side. Cool and stir onion in oil until tender; drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram, and pepper. Pour on beef and oinion mix. Heat to boiling: reduce heat. Cover and simmer until beef is tender. 1 1/4 to 1 1/2 hours. Rinse frozen beans under running cold water to separate. Add potatoes and beans to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender; 10 to 15 minutes.

SAUTEED TENDERLOIN STEAKS WITH WINE SAUCE

Steps:

• Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak

PEPPERED BEEF TENDERLOIN STEAKS

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet; add onions. Cook and stir over medium heat for 25-30 minutes or until tender and browned. Stir in 1/2 teaspoon salt, vinegar and sugar. Remove and keep warm. , Combine the pepper, thyme and remaining salt; rub over steaks. In the same skillet, cook steaks for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with onions.

TENDERLOIN WITH HORSERADISH CREAM CHEESE

Steps:

• Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.