Oven-Seared Beef Tenderloin with Herb Pan Sauce
This is a favorite for those who love a great steak for special occasions. This recipe is easy and always creates a picture perfect presentation. It can be expanded for more guests. Note: the herb sauce is also great over chicken breasts or a veal steak.
- 2 beef tenderloin steaks (1 1/2 inches thick)
- 1/4 teaspoon course sea salt
- 1/2 teaspoon coarsely ground pepper
- 2 tablespoons vegetable oil
- Herb Pan Sauce:
- 1 tablespoon unsalted butter
- 2 tablespoons finely diced shallots
- 1 tablespoon deli-style brown mustard
- 1 cup Beef Stock (if you are using it for chicken breasts use Chicken Stock)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- Note: when possible use fresh herbs, when not dried will work fine, use 1/4 more dried herbs.
- Step 1 Preheat oven to 425 degrees F (220 degrees C).
- Step 2 Pat the steaks very dry with paper towels
- Step 3 season both sides with salt and pepper.
- Step 4 Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Step 5 Heat a 10-inch cast iron pan over medium-high heat for about one minute.
- Step 6 Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Step 7 Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees.
- Step 8 Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Step 9 Melt unsalted butter in the same skillet over low heat
- Step 10 add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Step 11 Increase the heat to medium-high. Whisk in Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Step 12 Reduce the heat to medium. Whisk in the cream
- Step 13 simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Step 14 Spoon the herb sauce over steaks
- Step 15
- Step 16 Serve immediately.