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
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Pat the steaks dry with a paper towel.
Step 3 –Season both sides of the steak with the salt and the pepper.
Step 4 –Allow the steaks to sit and come to room temperature, about 30 minutes.
Step 5 –Heat the vegetable oil in a large cast-iron skillet on medium-high heat until it is shimmering.
Step 6 –Add the steaks to the oil and cook, without turning them, for 3 minutes.
Step 7 –Use tongs to flip the steaks over and place them immediately in the preheated oven.
Step 8 –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.
Step 9 –Transfer the steaks to a warm plate and tent them with foil.
Step 10 –Return the cast-iron skillet to the stove-top over low heat.
Step 11 –Add the butter to the skillet and cook until it has melted.
Step 12 –Add the shallot to the melted butter and cook, stirring frequently, about 1 minute.
Step 13 –Add the red wine to the shallot mixture and bring it to a boil.
Step 14 –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.
Step 15 –Stir the mustard into the sauce mixture and increase the heat to medium-high.
Step 16 –Add the beef broth and the Worcestershire sauce to the pan and bring the mixture to a boil.
Step 17 –Cook and stir until the sauce mixture has slightly reduced, about 5 minutes.
Step 18 –Turn the heat to medium and add the cream to the sauce mixture.
Step 19 –Simmer until the sauce coats the back of a spoon, about 3 minutes.
Step 20 –Turn off the heat and stir the parsley and the thyme into the sauce.
Step 21 –Add any juice from the bottom of the steaks to the sauce and stir to combine.
Step 22 –Serve the steaks with the pan sauce.
