Beef tenderloin is one of those indulgences we save for special occasions. Birthdays come to mind, as do Father’s Day celebrations. We tested this recipe out a few months ago, for Andrew’s birthday. It passed the 3-panel taste test with flying colors and was deemed blog worthy by all the judges. It was considered an appropriate recipe to feature for Father’s Day.
Don’t let the hour required to make it be a hindrance. The first half of that time allotment is the beef coming to room temperature. The actual cooking time for the beef & making the sauce is only about a half hour, leaving plenty of time to celebrate Dad this weekend.
Happy Father’s Day to all the dads out there and all those who serve as father figures. Enjoy this weekend!
Steak with Red Wine Sauce
Steak with Red Wine Sauce (adapted from bhg.com) Total Time Required: 1 hour, Stand Time: 30 minutes, Prep Time: 20 minutes, Cook Time: 10 minutes, Serves 4
Ingredients:
- 4 (1-1/2 inch thick) beef tenderloin steaks, about 1-1/2 to 2 pounds total
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons cold unsalted butter, divided
- 1/2 cup dry red wine
- 1/3 cup beef broth
- 1 finely chopped shallot (about 3 tablespoons)
- 2 tablespoons whipping cream
- 1 teaspoon Dijon mustard
Directions:
Allow the steaks to stand at room temperature for 30 minutes.
Preheat the oven to 400°F. Pat the steaks dry with paper towels. Sprinkle them with kosher salt and pepper on both sides. Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons of the butter to the hot skillet and reduce the heat to medium. Add the steaks to the pan and cook them for about 4 minutes or until they are browned, turning them once halfway through the cooking time.
Season the steaks and cook them in some butter.
Transfer the skillet to the oven and roast the steaks, uncovered, for 10 to 13 minutes or until they are medium-rare, when an instant-read thermometer registers 145°F when inserted into the centers of the steaks. Transfer the steaks to a serving platter and cover them with foil while preparing the sauce.
Allow the steaks to rest while making the sauce.
Drain the fat from the skillet and add the wine, broth, and shallot to it. Bring the mixture to boiling, whisking constantly to scrape up any crusty brown bits from the bottom. Boil gently, uncovered, over medium heat for about 6 minutes or until the liquid is reduced to about 1/4 cup.
Add the wine, broth, & shallots to the pan.
Whisk in the whipping cream and Dijon. Boil the sauce gently for 1 to 2 minutes more or until it is slightly thickened. Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time. Whisk the sauce until the butter is melted and the sauce is thickened.
Whisk in the cream and Dijon.
Pour some sauce over the steaks.
Serve the steaks with the sauce.
Steak with Red Wine Sauce
Celebrating all the Dads out there this weekend. Enjoy! ~Linda
Steak with Red Wine Sauce (adapted from bhg.com) Total Time Required: 1 hour, Stand Time: 30 minutes, Prep Time: 20 minutes, Cook Time: 10 minutes, Serves 4
Ingredients:
- 4 (1-1/2 inch thick) beef tenderloin steaks, about 1-1/2 to 2 pounds total
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons cold unsalted butter, divided
- 1/2 cup dry red wine
- 1/3 cup beef broth
- 1 finely chopped shallot (about 3 tablespoons)
- 2 tablespoons whipping cream
- 1 teaspoon Dijon mustard
Directions:
Allow the steaks to stand at room temperature for 30 minutes.
Preheat the oven to 400°F. Pat the steaks dry with paper towels. Sprinkle them with kosher salt and pepper on both sides. Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons of the butter to the hot skillet and reduce the heat to medium. Add the steaks to the pan and cook them for about 4 minutes or until they are browned, turning them once halfway through the cooking time. Transfer the skillet to the oven and roast the steaks, uncovered, for 10 to 13 minutes or until they are medium-rare, when an instant-read thermometer registers 145°F when inserted into the centers of the steaks. Transfer the steaks to a serving platter and cover them with foil while preparing the sauce.
Drain the fat from the skillet and add the wine, broth, and shallot to it. Bring the mixture to boiling, whisking constantly to scrape up any crusty brown bits from the bottom. Boil gently, uncovered, over medium heat for about 6 minutes or until the liquid is reduced to about 1/4 cup.
Whisk in the whipping cream and Dijon. Boil the sauce gently for 1 to 2 minutes more or until it is slightly thickened. Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time. Whisk the sauce until the butter is melted and the sauce is thickened. Serve the steaks with the sauce.