Recipe Background
How do steakhouses do it? How do they make steaks even more amazing than they already are? The answer can be seen (and tasted) in Steakhouse Tenderloin. The perfectly seared steak keeps the meat rosy on the inside and golden on the outside, preserving that amazing savory, beefy flavor. But the real secret is the herbaceous pan sauce, with its richness and creaminess providing the perfect way to accent the flavor of the meat. Steakhouse Tenderloin isn't some impossible cooking feat but something you can make and enjoy in your own kitchen! Now's your chance to impress yourself!
How do steakhouses do it? How do they make steaks even more amazing than they already are? The answer can be seen (and tasted) in Steakhouse Tenderloin. The perfectly seared steak keeps the meat rosy on the inside and golden on the outside, preserving that amazing savory, beefy flavor. But the real secret is the herbaceous pan sauce, with its richness and creaminess providing the perfect way to accent the flavor of the meat. Steakhouse Tenderloin isn't some impossible cooking feat but something you can make and enjoy in your own kitchen! Now's your chance to impress yourself!
Ingredients
For the steaks:
- 2 beef tenderloin steaks 1 1/2-inch-thick
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
For the pan sauce:
- 1 tablespoon unsalted butter
- 1 small shallot minced
- dry red wine optional, to taste
- 2 teaspoons Dijon mustard
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley chopped
- 2 teaspoons fresh thyme chopped
Directions
- Preheat the oven to 425 degrees F.
- Pat the steaks dry with a paper towel.
- Season both sides of the steak with the salt and the pepper.
- Allow the steaks to sit and come to room temperature, about 30 minutes.
- Heat the vegetable oil in a large cast-iron skillet on medium-high heat until it is shimmering.
- Add the steaks to the oil and cook, without turning them, for 3 minutes.
- Use tongs to flip the steaks over and place them immediately in the preheated oven.
- Cook until the steaks are medium-rare, about 130 degrees F internally (the steaks will come up about 5 degrees after leaving the oven), about 8-9 minutes.
- Transfer the steaks to a warm plate and tent them with foil.
- Return the cast-iron skillet to the stove-top over low heat.
- Add the butter to the skillet and cook until it has melted.
- Add the shallot to the melted butter and cook, stirring frequently, about 1 minute.
- Add the red wine to the shallot mixture and bring it to a boil.
- Cook and stir the sauce mixture, scraping up any browned bits at the bottom of the pan, until the wine has mostly evaporated, about 2-3 minutes.
- Stir the mustard into the sauce mixture and increase the heat to medium-high.
- Add the beef broth and the Worcestershire sauce to the pan and bring the mixture to a boil.
- Cook and stir until the sauce mixture has slightly reduced, about 5 minutes.
- Turn the heat to medium and add the cream to the sauce mixture.
- Simmer until the sauce coats the back of a spoon, about 3 minutes.
- Turn off the heat and stir the parsley and the thyme into the sauce.
- Add any juice from the bottom of the steaks to the sauce and stir to combine.
- Serve the steaks with the pan sauce.
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