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
STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS
I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.
Provided by ljh237
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees.
- Season filets with kosher salt and pepper.
- Heat an oven-proof pan over medium-high heat for 5 minutes.
- Add oil and heat briefly.
- Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
- Allow filets to rest 5 minutes before serving.
Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6
SEARED BEEF TENDERLOIN FILET WITH BéARNAISE SAUCE RECIPE - (4.7/5)
Provided by á-13856
Number Of Ingredients 12
Steps:
- PREHEAT oven to 425 degrees with a rack in the center. TRIM tenderloin and cut into 6-8oz filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium high heat for 5 minutes. SEAR filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness: (RARE SEAR 5 MINUTES, ROAST 5 MINUTES REST 5 MINUTES,) (MEDIUM RARE: SEAR 5 MINUTES, ROAST 7 MINUTES, REST 5 MINUTES) (MEDIUM: SEAR 5 MINUTES, ROAST 9 MINUTES, REST5 MINUTES). Remove pan from the oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving. SERVE with Béarnaise sauce. Béarnaise SAUCE: BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates , about 5 minutes. OFF heat, add water then whisk in egg yolks until frothy. GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened. STRAIN sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.
SEARED BEEF TENDERLOIN FILETS
This is a tired and true method of perfect filets every time! This has never failed me. You can get already cut filets, or when on sale, buy a whole tenderloin and cut it yourself. You will want them cut 2 inches thick. So a 6 pound whole beef tenderloin will yield about 7 or 8, 8 oz. filets. You may never go to a restaurant again! These turn out just like the expensive steak houses serve. ( I kid you not, they are that good) Cant get any simpler as well!
Provided by Deb Crane @songchef
Categories Beef
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees with the rack in the middle of oven.
- Season the tenderloin filets with salt and pepper.
- You need to use an oven proof frying pan for this recipe. (I use my cast iron skillet) Get you pan very hot. Oil the pan and place the filets on the hot pan.(do not over crowd the pan. Do them in batches if need be or they will not get that professional looking "crust" to them. Once in pan, DO NOT MOVE THEM, TURN THEM, OR PLAY WITH THEM. The idea is to get a nice "crust" on the filet. Let them cook in the hot pan for 5 minutes. Then turn them over ( to reveal a beautiful crust) Place the whole pan in the preheated oven right away. Finish cooking them in the oven until desired done-ness. (again, I never cook tenderloin to a well done. It isnt a cut that fairs well with well done. Medium rare is the way to go in my book!) :)
- Rare: sear 5 minutes, Roast 5 minutes Medium-rare: Sear 5 minutes, Roast 7 minutes Medium: Sear 5 minutes, Roast 9 minutes.
SEARED BEEF TENDERLOIN FILETS
From Cuisine at Home. This is so easy and delicious you may never eat out again. Serve with Bearnaise Sauce and Boursin Creamed Spinach, per the article. Both recipes are posted here.
Provided by LMillerRN
Categories Meat
Time 25m
Yield 6-8 steaks
Number Of Ingredients 3
Steps:
- Preheat oven to 425 with a rack in the center.
- Trim the tenderloin and cut into filets; season with salt and pepper.
- Heat an ovenprood pan over medium-high heat for 5 minutes.
- Sear filets in oil on one side for 4-5 minutes. Turn the over, place in the pan
- in the oven and roast to desired doneness.
- Allow filets to rest 5 minutes before serving.
- Doneness Chart.
- Rare: Sear for 5 minutes, Roast for 5 minutes, and Rest for for 5 minutes.
- Medium Rare: Sear for 5 minutes, Roast for 7 minutes, and Rest for 5 minutes.
- Medium: Sear for 5 minutes, Roast for 9 minutes, Rest for 5 minutes.
Nutrition Facts : Calories 1358.9, Fat 96.3, SaturatedFat 36.7, Cholesterol 389.8, Sodium 267.5, Protein 114.5
PAN-SEARED FILET MIGNON
I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious.
Provided by KathyP53
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
- Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
- Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.
Nutrition Facts : Calories 532.9, Fat 43.5, SaturatedFat 17.1, Cholesterol 160.1, Sodium 354.2, Carbohydrate 0.4, Fiber 0.1, Protein 33.5
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