Ingredients

The following ingredients have 2 Servings
  • 2 beef tenderloin steaks ((1 ½inches thick))
  • ¼ teaspoon kosher salt (or other coarse salt)
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 small shallot, (minced)
  • splash of dry red wine ((optional))
  • 2 teaspoons Dijon mustard
  • 1 cup beef broth ((low salt))
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons heavy cream
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh thyme

Instruction

  • Preheat oven to 425°F. Pat steaks dry with paper towels, then season both sides with the kosher salt and pepper. Set aside allowing the steaks to come to room temperature for 30 minutes.
  • Heat the vegetable oil in a large cast iron skillet on medium-high heat until shimmering. Add the steaks and cook without moving or turning for 3 minutes. Flip the steaks over using tongs and immediately put the skillet in the preheated oven.
  • Cook until the steaks are firm to the touch, about 8-9 minutes for medium rare. You can check with an instant read thermometer to be sure. The steaks should be 130 degrees but will continue to increase in temperature by about 5 more degrees while resting. Remove from the oven and transfer the steaks to a warm plate. Tent with foil and keep in a warm location while preparing the sauce.
  • Return the cast iron skillet to the stove top set to low heat and add the butter. Once melted, add the shallots. Cook, stirring frequently, about 1 minutes. Carefully add the red wine, if using, and bring to a boil. Cook and stir, scraping up any browned bits stuck to the bottom, until the wine has mostly evaporated. Stir in the mustard and increase the heat to medium-high.
  • Add the beef broth and Worcestershire sauce and bring to a boil. Continue to cook and stir until the sauce is slightly reduced, about 5 minutes.
  • Turn the heat to medium and add the cream. Simmer for a few minutes or until the sauce coats the back of a spoon, about 3 minutes. Turn off the heat and stir in the herbs.
  • Transfer the steaks to individual plates and pour any accumulated juices from the steaks into the pan sauce. Stir to combine, then drizzle over the steaks and serve immediately.