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Pan Seared Tenderloin

  • 40 min
  • Easy
  • 10
  • 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
Preparation
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

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