Seared Beef TenderloinSimply Marvelous!The meat is seared in a hot skillet; then finished in the oven. Cooked to a perfect medium-rare. Your guests will be impressed with this amazing dish.
& tie ends with string. Tie two strings around middle of tenderloin. Rub 1 tbs olive oil on all sides of the tenderloin. Sprinkle seasoning mix on all sides and pat the seasonings into the meat, cover loosely with plastic wrap, set out for 30 minutes.
oil in a saute pan over medium heat. When oil begins to ripple, add shallots, cook 5-7 minutes, until lightly browned. Turn to high heat, take pan off stove to add red wine, return pan cook until reduced by half. Add beef broth cook until reduced by half. Reduce to low heat.
in large oven safe skillet. When oil begins to ripple in pan, add tenderloin, sear 2 minutes. Turn with tongs and sear all sides for 2 minutes. minutes. Check internal temperature, when meat has reached 140 degrees remove from over. Place meat on cutting board, tent with foil, let rest 10 minutes. Internal temperature will rise to 145 degrees (medium-rare).
hot carefully pour the wine sauce into the pan a little at a time. Stirring to get up all the brown bits from the pan. Add all the sauce, turn to low heat and slowly add in the cream while you continue to stir. Add parsley. Let simmer until ready to serve. each dinner plate, drizzle with wine sauce.
I promise your dinner guests will be impressed at
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