Beef Tenderloin With Red Wine Sauce

1. 1

   Place unpeeled potatoes in microwave-safe large bowl.

2. 2

   Cover with vented plastic wrap, and microwave on high 8-10 minutes, or until fork-tender.

3. 3

   Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot.

4. 4

   Sprinkle steaks with 1/8 t salt and 1/8 t freshly ground black pepper to season both sides.

5. 5

   Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.

6. 6

   Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm.

7. 7

   To drippings in skillet, add shallot and cook on medium 1-2 minutes or until browned, stirring constantly.

8. 8

   Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.

9. 9

   While preparing wine sauce, place frozen peas and 3 T water in microwave-safe small bowl, and cover with vented plastic wrap.

10. 10

    Microwave on high 4 minutes; drain.

11. 11

    To serve, crush potatoes with fork so they split, but do not mash.

12. 12

    Drizzle with margarine, and sprinkle with 1/4 t salt and 1/8 t freshly ground black pepper.

13. 13

    Spoon wine sauce over steaks.

14. 14

    Sprinkle parsley on potatoes.

15. 15

    Serve peas with steaks and potatoes.

* Per serving · 4 servings · Values may vary.