Grass Fed Beef Tenderloin with Garlic and Brandy

Grass Fed Beef Tenderloin with Garlic and Brandy Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 oz. brandy
  • 24 oz. grass-fed beef tenderloin (4-6 oz steaks)
  • ½ c. organic beef broth
  • ½ tbsp. organic unsalted butter
  • 3 Tbsp. chopped fresh parsley
  • ¼ tsp. Celtic sea salt
  • ½ tsp. freshly ground black pepper
  • 3 cloves organic garlic, chopped
  1. Sprinkle steaks with salt and pepper.
  2. Heat oil in large safe skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter.
  3. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes.
  4. Spoon glaze over steaks. Sprinkle with remaining parsley.
  5. Serve.

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Nutrient Information Per Batch

910.63 kcal Calories, 109.2 mg Calcium, 8.27 g Carbohydrate, 384.86 mg Cholesterol, 24.27 g Total Fat, 0.85 g Fiber, 13.9 mg Iron, 169.83 mg Magnesium 2505.78 mg Potassium, 157.55 g Protein,144.17 mcg Selenium, 1354.16 mg Sodium, 2.38 g Sugars, 24.53 mg Zinc, 10.75g Saturated fat, 0.76 trans Fat, 8.33 g Monounsaturated fats, 1 g Polyunsaturated fats, 1192.11 IU Vitamin A, 4.51 mg Vitamin B6, 8.63 mcg Vitamin B12, 18.98 mg Vitamin C, 0 IU Vitamin D, 1.75 Vitamin E, 205.13 mcg Vitamin K, 108.58 mcg Folate,0.39 mg Vitamin B1(Thiamin),46.27 mg Vitamin B3(Niacin),0.89 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 670.81 mcg Lutein and Zeaxanthin, 0.13 g ALA, 0.01 g EPA, 0 gDHA,1466.92 mg Phosphorous, 0.33 mg Manganese, 0 mcg Alpha carotene, 619.71 mcg Beta carotene, 0.48 mcg Beta cryptoxanthin, 0.13 g Conjugated Linolenic Acid


  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Seeds
  • No Soy
  • No Poultry
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Gluten
  • No Corn

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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