Go Back

Pan Roasted Tenderloin Fillet

Print Recipe Pin Recipe

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.