I can’t say how much I LOVE decorating for Christmas! I was so excited that we were doing this on Tuesday, I thought I would make Filet to make it extra special! I also used some left over Thanksgiving Mashed Potatoes and jazzed them up with parsley, chives, and some Bleu Cheese under the steak! Yum! Below are pics of our outside and inside of our house ( the night pics did not turn out so well ) , and our crowd-favorite Fiberoptic Gingerbread House that we have had for about 5 years!
- 4 (4-ounce) beef tenderloin steaks
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 teaspoons bottled minced garlic
- 1/8 teaspoon crushed red pepper
- 3 tablespoons dry sherry
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.