Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Some canned beef broths might contain gluten. Check the package or consider an alternative such as homemade.


"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."
-Alice B. Toklas, American author

The refrigerator light goes on...

This recipe is gluten-free as long as the stock used is gluten free. Check the label carefully.


Pan Grilled Tenderloin with Beurre Bercy

Servings: 2 | Serving size: 1 tablespoon sauce with 4 ounces beef

Cooking Time: 30 Minutes

This recipe can easily be multiplied. The sauce can be pre-made and will keep well for about 3 days in the refrigerator.

Serve with Roasted Potatoes or Mashed Yams or Yam Home Fries or Home Fries [Low Sodium Home Fries] or or Thick Cut Yam Fries along with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion.

Pan Grilled Tenderloin with Beurre Bercy recipe from Dr. Gourmet


  • 1 small shallot (minced)
  • 2 cups no salt added beef or vegetable stock
  • 1/4 tsp salt
  • 1/2 cup white wine
  • 1 tap fresh ground black pepper
  • 1 Tbsp unsalted butter
  • 2 4-ounce beef tenderloin filets
  • spray olive oil

Place the minced shallot, stock, salt, white wine and fresh ground black pepper in a small sauce pan. 

Cook for about 30 minutes over medium-high heat until the liquid is completely reduced. 

Swirl occasionally. 

The finished reduction should be a thick sauce with barely any liquid left. 

Remove from the heat and allow to cool for about ten minutes. 

Add the butter whisking as it melts to incorporate this into the shallot/pepper reduction.  Set aside. 

Preheat the oven to 450°F.  Place a non-stick grill pan in the oven and allow it to heat for about ten minutes. 

Lightly spritz the pan with olive oil and add the filet.  Cook on the first side for 5 – 7 minutes. 

Turn and cook for about another 4 – 5 minutes for rare and 6 – 7 minutes for medium rare.

Remove and place on plate. 

Top with one tablespoon sauce and serve.

Nutrition Facts

Serving size: 1 Tbsp. sauce and 4 ounce filet

Servings: 2

Amount Per Serving

Calories 280 Calories from Fat 108
  % Daily Value
Total Fat 12g 16%
    Saturated Fat 6g 29%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 85mg 28%
Sodium 350mg 15%
Total Carbohydrates 7g 3%
    Dietary Fiber 1g 4%
    Sugars 0g
Protein 25g
Vitamin A 6% Vitamin C 3%
Calcium 3% Iron 19%
Vitamin K 5mcg Potassium 500mg