Pan Seared Beef Tenderloin

• porții: 2-4
• timp total: Total Time: 30 minutes

Ingrediente

• 2 beef tenderloin steaks (about 6-8 oz. each)

• 1 tsp. kosher salt

• ½ tsp. fresh black pepper

• 2 tbsp. canola oil, divided

• 1 small shallot, minced

• 6 oz. sliced mushrooms

• ¾ cup dry red wine

• ¼ cup chicken stock

• 1 tbsp. balsamic vinegar

• 2 tsp. stone ground or Dijon mustard

• 2 tbsp. unsalted butter

• 1 tbsp. chopped fresh parsley

Instrucțiuni

1. Pat steaks dry and season all over with ½ tsp. salt and ¼ tsp. pepper, divided between the two steaks. Heat canola oil over medium heat in shallow round enameled cast iron Dutch oven until hot. Add steaks and sear until deep golden brown on one side, about 5 minutes. Steaks will release from pan when ready, if they are sticking then continue to let them sear until they release from pan. Turn steaks and cook on the opposite side to desired doneness. About 5 minutes for medium depending on thickness. Remove steaks to a plate and let rest.

2. Add shallots and mushrooms to pan and cook over medium heat until mushrooms are golden brown, adding more oil if necessary. Add wine and cook while scraping brown fond from bottom of pan with a wooden spoon, allow wine to reduce by at least half. Add stock and vinegar and allow to reduce by half again, sauce should be thick but not syrupy. Whisk in mustard and season with remaining ½ tsp. salt and ¼ tsp. pepper. Taste and adjust seasoning if needed.

3. Remove pan from heat and gently swirl in butter one tablespoon at a time. Stir in parsley and serve sauce over whole or sliced steaks.