Pan Roasted Tenderloin Fillet
Ingredients
For the Beef:
- 2 – 6 ounces beef tenderloin steaks, trimmed and tied
- 2 sprigs fresh thyme
- 3 garlic cloves
- 2 tbsp. olive oil
- Salt and freshly cracked pepper, to taste
For the Sauce:
- 1 shallot, finely diced
- 2 cups mushrooms, sliced
- 2 tbsp. butter
- Salt and freshly cracked pepper, to taste
- 1 cup red wine
- 2 cups beef broth
Instructions
To prepare the beef:
- Season beef generously on both sides with salt and pepper.
- Pre-heat a heavy bottom sauté pan to medium high.
- Add olive oil until it begins to smoke.
- Add steaks to pan and allow to sear for a few minutes to develop a crust before flipping; add fresh thyme and garlic cloves to the pan.
- Once steaks have developed a brown crust, transfer to a pie pan and finish in the oven, along with the thyme and garlic, until cooked to desired temperature; cookiing time will depend on the thickness of the steak and the temperature of the oven.
- Remove and let rest for another five minutes.
- Cut away butcher twine before serving.
To prepare the sauce:
- Over medium-high heat, use the pan used to sear the steaks; add a tablespoon of butter; add the shallots and mushrooms; sauté until golden brown.
- Deglaze with the red wine; scrape the bottom of the pan to release brown bits.
- Add the beef broth and simmer the sauce for about 10 minutes or until it’s all reduced and slightly thickened.
- Turn the heat off and whisk in the remaining tablespoon of butter which will help to further thicken the sauce.
