Pan Seared Tenderloin

Made with Minor’s® Classical Reductions™ Reduced Brown Stock.
  • 0:40 TIME
  • 10 Portions



Corn oil

2 Tbsp.

Steak, flatiron

3 1/2 lb

Butter, unsalted

2 Tbsp.

Shallot, minced

2 Tbsp.

Garlic, minced

1 Tbsp.

Fennel, shaved 1/8 inch thin

4 oz

Onion, shaved 1/8 inch thin

4 oz

Madeira wine

1/4 cup

Minor’s® Classical Reductions™ Reduced Brown Stock, prepared as demi glace

1 1/2 cup

Green peppercorns, in brine

1 tsp.

Sherry vinegar

1 tsp.

Crème fraiche

2 tsp.

Parsley, minced

1 tsp.


  1. Season steak with salt and pepper to taste. In a cast iron pan over medium-high flame, add oil and steak; sear until charred on each side, about 3 minutes per side. Remove steaks from the pan and allow to rest for 5 minutes.
  2. In the same cast iron pan over medium-high flame, add butter, shallots, garlic, fennel, and onions. Cook until fragrant and slightly brown, about 2 minutes. Add madeira wine and allow to reduce au sec, or until almost dry.
  3. Add demi and reduce by half. Finish sauce with sherry, crème fraiche and parsley.
  4. Season with additional salt and pepper, if desired.

Serving Suggestions/Variations

Pair with cauliflower mash, roasted Brussels sprouts and potatoes Anna