OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
PAN-SEARED STEAK WITH GARLIC BUTTER
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
Steps:
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SKILLET SEARED STEAK WITH GARLIC BUTTER
An easy, straight forward method that uses basic ingredients to cook an excellent steak! A recipe everyone in the whole family will love. Works great with Ribeye or New York strip steak, use what you prefer or what's on sale. If you don't have the thyme try rosemary or just omit it altogether you'll still have a delicious steak.
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Let steaks rest at room temperature 30 minutes.
- Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot oil should be shimmering near smoking, preheating should take about 3 minutes if using a gas stove, longer for electric).
- Dab both sides of steak dry with paper towels then season both sides with salt and pepper.
- Place steaks in skillet and using metal tongs press down over top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.
- Let cook until browned on bottom, about 3 minutes.
- Flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.
- Reduce heat to medium-low, add butter, garlic and thyme.
- Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers desired doneness (see notes below for temps, keep in mind they'll rise about 5 more degrees of heat), about 1 minute longer.
- Transfer to plates. Let rest 5 minutes before slicing.
- Recipe source: adapted from My Recipes
Nutrition Facts : Calories 437 kcal, Protein 34 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 119 mg, Sodium 670 mg, ServingSize 1 serving
PAN-SEARED STEAKS WITH HERB SAUCE
Steps:
- 1. Adjust oven rack to middle position and heat oven to 275 degrees. Cut each steak in half vertically to create four 8-ounce steaks. Pat steaks dry with paper towel. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes. 2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks. Transfer steaks to platter and tent loosely with aluminum foil while preparing herb sauce. 3. Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping up any browned bits. Add Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in chives, parsley, tarragon, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve.
PAN-SEARED FLANK STEAK WITH HERB SAUCE
Flank steak is a great weeknight dinner option.
Provided by Lisa Cericola
Time 35m
Number Of Ingredients 10
Steps:
- Heat a 12-inch cast-iron skillet over medium-high. Add 1 tablespoon of the oil to skillet, and swirl to coat. Sprinkle both sides of steak evenly with 1½ teaspoons of the salt and 1 teaspoon of the pepper. Cook steak in hot skillet, flipping about every 2 minutes, until a thermometer inserted in thickest portion of meat registers 125°F (for medium-rare), 5 to 7 minutes. Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest 10 minutes.
- While steak rests, pulse parsley, cilantro, shallot, vinegar, garlic, and remaining ½ teaspoon each salt and pepper in a food processor until finely chopped, about 10 pulses, stopping to scrape down sides as needed. With processor running, slowly pour remaining ½ cup oil through food chute until mixture is thoroughly combined but still chunky, about 10 seconds.
- Cut steak diagonally against the grain into ¼-inch-thick slices, and arrange on a platter. Serve with roasted potatoes and herb sauce.
More about "pan seared steaks with herb sauce recipes"
EASY STEAK WITH PAN SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (62)Estimated Reading Time 3 minsServings 4
- Let 1–1½ pounds steak sit at room temperature for as long as possible before cooking (even if it’s only for 10 minutes, that’s fine). Pat steak dry with paper towels. → Steak doesn't have to be expensive. These are our 4 fave budget cuts.
- Heat a medium dry skillet, preferably cast iron, over medium. Season steak while you wait for the skillet to get nice and hot. Sprinkle lots of salt and pepper on both sides of steak—A LOT. Use several generous pinches of salt and several cranks of pepper per side. Press salt and pepper into meat so it adheres. → Yeah, you need that much salt. Seriously.
- Pour 1 Tbsp. oil into skillet and swirl to coat. Using tongs, gently lay steak in skillet and cook until underside is deeply browned and a crust has formed, about 5 minutes. Once or twice, lift up steak and reposition over hotter areas of the skillet to encourage even cooking.
- Turn steak and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 120°), another 5 minutes. If steak has a fat cap or is more than 1" thick, upend with tongs and sear sides until browned. Remove skillet from heat. Transfer steak to a cutting board to rest.
BEEF TENDERLOIN STEAKS WITH HERB PAN SAUCE - SAVING ROOM ...
From savingdessert.com
Reviews 28Category Main CourseServings 2Estimated Reading Time 7 mins
- 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.
PAN SEARED STEAK WITH BALSAMIC HERB CREAM SAUCE
From carlsbadcravings.com
Reviews 20Total Time 23 minsEstimated Reading Time 9 mins
- Remove rosemary and garlic from skillet. Drain off all but 1 tablespoon fat/juices. Heat over medium high heat. Add shallot and sauté one minute. Add garlic and sauté 30 seconds. Add chicken broth and simmer, stirring occasionally for 3 minutes to reduce to about 1/4 cup.
HOW TO MAKE ULTIMATE PAN SEARED STEAKS WITH HERB SAUCE ...
From cookingsignature.com
PAN-SEARED SWORDFISH STEAKS WITH LEMON & GARLIC HERBED ...
From gristleandgossip.com
Servings 4Estimated Reading Time 5 minsCategory Dinner, Seafood
- Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in a small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle fish with salt and ground mixed peppercorns. Add fish to skillet. Cook until browned, about 3 minutes.
PAN SEARED STEAK WITH GARLIC HERB BUTTER - HOUSE OF YUMM
From houseofyumm.com
5/5 (1)Total Time 13 minsCategory Main CourseCalories 727 per serving
- While the skillet is heating, prepare the meat by patting dry with a paper towel. Generously season on both sides with salt and pepper. Use fingers to rub the seasoning into the meat.
- Add the tablespoon of extra virgin olive oil to the skillet, swirl to coat the pan with the oil. Gently place the steaks into the skillet. Cook for about 3 minutes, then turn to cook the other side for 3 minutes. Both sides should have a nice sear to them.
- Add the butter, rosemary and garlic cloves to the skillet. Turn the heat to medium-low and continue to cook the steaks until 5-10 degrees below desired doneness temperature. (Cook to 125℉ for a medium rare steak) Spoon melted butter over the top of the steaks while cooking.
PERFECT PAN-SEARED STEAK WITH BROWNED BUTTER PAN SAUCE
From bowlofdelicious.com
4.9/5 (12)Total Time 15 minsCategory BeefPublished 2016-03-03
- Use a cast iron skillet. If you don’t have one, I beg you to reconsider this important life decision. Inexpensive, virtually indestructible, and super versatile, my cast iron skillet is my all-time favorite cooking tool.
- Choose the right cut. I usually buy New York Strip- in my opinion, it’s the best for the price. I’m far too frugal of a person to be buying the really pricey cuts of steak, but I’m far too snobby of a cook to use the real cheap stuff (and I don’t want to sit through my whole meal gnawing through tough meat!).
- Let the meat come to room temperature. Set the meat on a plate and allow it to warm up a bit before cooking. This will do two things: a) ensure even cooking, and b) allow some of the liquid to be released from the steak.
- Salt and pepper the heck out of it. First, blot the steak dry with a paper towel. Then, add freshly ground pepper and LOTS of Kosher salt to both sides.
- Get the pan searing hot. This is why you want to use cast iron: it gets wicked hot and distributes heat evenly, making it perfect for searing things to perfection.
- Create a perfect crispy seared crust by NOT moving the steak. Once the pan is hot, add butter and wait until it’s melted, and add the seasoned steak.
- Let it rest. Once the steak is cooked to your liking, remove it to a plate and let it rest for at least ten minutes.
- Make a browned butter pan sauce. THIS IS MY FAVORITE PART. And it’s so simple. After you’ve removed the steak from the skillet, you are left with delicious morsels and juices and butter in the bottom of the pan.
- Slice the steak against the grain and drizzle the sauce on top to serve. In other words: the short way, not the long way. I used to serve steak as just one big hunk of meat on a plate, but I recently started slicing it and here’s why.
PAN-SEARED STEAK WITH GARLIC BUTTER | GIMME DELICIOUS
From gimmedelicious.com
Ratings 6Calories 710 per servingCategory Dinner, Main Course
- Heat a large cast-iron skillet or heavy-duty pan over medium-high heat for at least 2-3 minutes or until smoking.
- Add the olive oil to the pan followed by the steak. Sear steak for 3-4 minutes on each side. Resist the urge to flip until the first side is browned. (For medium, cook 4 to 5 minutes on each side; for well-done, cook 5 to 6 minutes on each side).
- Remove steak from heat and rest for at least 5 minutes. Top with a scoop of the garlic butter and serve.
CHIPOTLE HERB PAN SEARED STEAK RECIPE • A SIMPLE PANTRY
From asimplepantry.com
Category DinnerCalories 907 per servingTotal Time 11 mins
- Heat a large skillet over medium-high heat and add the olive oil. Generously salt and pepper New York strip steak then add to the pan when the olive oil is just starting to smoke.
- Add the butter, garlic, herbs, and adobo sauce and cover steak, rubbing the herbs through the adobo butter sauce to coat. Sear for 3 minutes before flipping.
- After flipping the steak, baste continuously for 3 minutes to reach a medium-rare temperature. Remove steak from pan and let rest for 5 minutes before plating and slicing. Enjoy!
PAN SEARED RIBEYE STEAK RECIPE WITH HERB BUTTER | JOYFUL ...
From joyfulhealthyeats.com
5/5 (3)Category DinnerCuisine AmericanTotal Time 25 mins
- To a small bowl, add 3 tablespoons of softened butter, thyme, rosemary, garlic, salt and lemon juice. Using a spoon, mix the ingredients together.
PAN SEARED RIBEYE STEAK WITH CREAMY MUSHROOM SAUCE
From selfproclaimedfoodie.com
5/5 (6)Total Time 35 minsCategory Main CourseCalories 567 per serving
- Insert a meat thermometer into the center of a steak. Rinse and pat dry the steaks. Coat with a thin layer of olive oil and cover with salt and pepper. Heat a cast iron or stainless steel pan over extremely high heat. Add the steaks to the hot pan.
- Add 2 tablespoons of the butter along with the rosemary and garlic. Tilt the pan and spoon the melted butter on top of the steaks while they cook. Sear to a nice brown color on both sides. This should take 3-5 minutes on each side. Once seared, transfer steaks to prepared pan and finish cooking in preheated oven. If cooking to medium, cook until internal temperature hits 135 degrees F. Transfer to a plate and loosely tent with foil.
- As soon as you remove the steaks from the pan, add the sliced mushrooms. Be quick so that the butter doesn't burn in an empty pan. Stir once to coat and then allow to cook, undisturbed, for a few minutes until they start to brown. Stir occasionally. When the mushrooms have browned and there is not longer any liquid in the pan, add dry sherry and deglaze the pan by scraping the bottom to loosen any bits that may have stuck during the cooking process.
PAN-SEARED STEAK WITH GARLIC MUSHROOMS - SPOTEBI
From spotebi.com
Estimated Reading Time 1 min
PAN-SEARED STEAKS WITH HERB SAUCE | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Servings 4Category Main Courses, Weeknight
STUPID-EASY RECIPE FOR SEARED RIBEYE STEAK WITH GARLIC ...
From food.amerikanki.com
Cuisine AmericanTotal Time 1 hrCategory Main DishesCalories 696 per serving
PAN SEARED STEAK WITH CREAMY HERBED HORSERADISH SAUCE ...
From lifesambrosia.com
Servings 4Estimated Reading Time 3 mins
PAN SEARED STEAK WITH CREAMY HERBED HORSERADISH SAUCE ...
PAN SEARED SALMON STEAK WITH HERBES DE PROVENCE ... - RECIPES
From more.ctv.ca
PAN SEARED SWORDFISH RECIPES : PAN SEARED SEA BASS W ...
From whatispolenta.blogspot.com
PAN SEARED STEAKS WITH HERB SAUCE- TFRECIPES
From tfrecipes.com
PAN SEARED NEW YORK STEAK RECIPES
From tfrecipes.com
PAN SEARED STEAK WITH CREAMY HERBED HORSERADISH SAUCE ...
From pinterest.ca
BEEF STEAK RECIPE : PAN SEARED STEAK RECIPE STEAKHOUSE ...
From polayorkando.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love