Beef Tenderloin with Parmesan Cream Sauce

by Thea Miller

Recipe courtesy Dairy Famers of Wisconsin


1 tablespoon olive oil
4 beef tenderloin steaks (6 ounces each)
Salt and pepper
2 tablespoons butter, cubed
2 medium shallots, halved and thinly sliced
1/2 cup dry white wine
1 1/2 cups heavy whipping cream
1 tablespoon Dijon mustard
2 1/4 ounces Parmesan cheese or American Grana, grated (3/4 cup)


Heat oven to 400°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°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.