See more
Pan-Broiled Filets

Pan-Broiled Filets

Cooking Light OCTOBER 1999

  • Yield: 4 servings (serving size: 1 steak and 1 tablespoon sauce)


  • 1/4 teaspoon kosher salt
  • 4 (4-ounce) beef tenderloin steaks (1 inch thick)
  • 4 garlic cloves, minced
  • 1 cup medium dry sherry
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter or stick margarine
  • 1 tablespoon grated peeled fresh ginger (optional)


Sprinkle salt in a large cast-iron skillet over medium-high heat. Add steaks; sauté 2 minutes on each side. Remove from pan. Add garlic; sauté 30 seconds. Add sherry; boil 30 seconds, scraping skillet to loosen browned bits. Return steaks to pan; cook 2 minutes. Add soy sauce and pepper. Remove steaks to serving plates. Remove pan from heat; stir butter into sherry mixture until blended. Divide sauce evenly over steaks. Top each steak with 3/4 teaspoon ginger, if desired.

Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 44%
  • Fat: 10.3g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.1g
  • Carbohydrate: 3.7g
  • Fiber: 0.1g
  • Cholesterol: 78mg
  • Iron: 3.4mg
  • Sodium: 290mg
  • Calcium: 19mg

Go to Full Version of

Pan-Broiled Filets Recipe