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Image for Recipe Beef Tenderloin with Parmesan Cream Sauce

Beef Tenderloin with Parmesan Cream Sauce

Proudly Wisconsin Cheese

Wisconsin leads the production of award-winning parmesan cheese in the U.S. Its buttery, sweet and nutty flavors intensify with age.

Yield: 4 servings

Preparation Time: and Active Time: 40 min



Heat oven to 400 degrees F.

Warm olive oil in a large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to pan; cook for 2-3 minutes on each side or until browned.

Place steaks on a greased baking sheet. Bake for 18-22 minutes or until a thermometer inserted in meat reads 145 degrees F. Transfer steaks to a serving platter; tent with aluminum foil. Let rest for at least 3 minutes.

Meanwhile, melt butter in the same skillet over medium heat. Add shallots; season with salt and pepper. Cook for 4-5 minutes or until shallots are tender, stirring occasionally.

Add wine, stirring to loosen any browned bits from bottom of pan. Bring to a boil; cook and stir for 3-5 minutes longer or until wine is reduced to about 1/3 cup.

Reduce heat to low. Gradually whisk in cream and Dijon mustard. Bring sauce just to a boil, stirring constantly. Cook and whisk for 4-6 minutes longer or until sauce is thickened.

Remove from the heat. Gradually whisk in parmesan until melted. Season with salt and pepper. Serve sauce with steaks.

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

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