Recipe Background
Steakhouse Tenderloin marries elegance with comfort, a chef’s celebration.
Celebrating my promotion to chef de cuisine at a downtown restaurant, I was eager to treat myself to a dish that was both elegant and comforting. As I stood in my small kitchen, I remembered the first time I encountered the magic of beef tenderloin. It was during my early culinary school days when I had the chance to work with it for an haute cuisine class. I always loved how a simple sprinkle of kosher salt and cracked black pepper could elevate this cut to something magnificent. The knowledge gained from those days stayed with me. When the opportunity came to celebrate, the choice was clear.
To start, the steaks should be seasoned generously and allowed to reach room temperature. This little trick ensures a nice sear in your sizzling cast-iron skillet, which I now keep immaculately seasoned like a cherished cast-iron tradition. Adding a splash of dry red wine to your shallot-infused butter creates a delightful aroma that fills the kitchen. I vividly recall my instructor advising, "Always let the heavy cream simmer until it coats the back of a spoon." Indeed, those words echo in my mind every time I make this dish. A final flourish of freshly chopped parsley and thyme ties everything together, balancing the rich flavors.
Reflecting on my journey from culinary student to chef, this dish isn't just about the occasion—it embodies growth, passion, and those beautiful steps leading up to this moment. The meal serves as both a reminder and a beautiful reward. If you try it, remember to savor each bite and let it tell its own story on your plate.
Ingredients
For the steaks:
- 2 beef tenderloin steaks 1 1/2-inch-thick
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
For the pan sauce:
- 1 tablespoon unsalted butter
- 1 small shallot minced
- dry red wine optional, to taste
- 2 teaspoons Dijon mustard
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley chopped
- 2 teaspoons fresh thyme chopped
Directions
- Preheat the oven to 425 degrees F.
- Pat the steaks dry with a paper towel.
- Season both sides of the steak with the salt and the pepper.
- Allow the steaks to sit and come to room temperature, about 30 minutes.
- Heat the vegetable oil in a large cast-iron skillet on medium-high heat until it is shimmering.
- Add the steaks to the oil and cook, without turning them, for 3 minutes.
- Use tongs to flip the steaks over and place them immediately in the preheated oven.
- Cook until the steaks are medium-rare, about 130 degrees F internally (the steaks will come up about 5 degrees after leaving the oven), about 8-9 minutes.
- Transfer the steaks to a warm plate and tent them with foil.
- Return the cast-iron skillet to the stove-top over low heat.
- Add the butter to the skillet and cook until it has melted.
- Add the shallot to the melted butter and cook, stirring frequently, about 1 minute.
- Add the red wine to the shallot mixture and bring it to a boil.
- Cook and stir the sauce mixture, scraping up any browned bits at the bottom of the pan, until the wine has mostly evaporated, about 2-3 minutes.
- Stir the mustard into the sauce mixture and increase the heat to medium-high.
- Add the beef broth and the Worcestershire sauce to the pan and bring the mixture to a boil.
- Cook and stir until the sauce mixture has slightly reduced, about 5 minutes.
- Turn the heat to medium and add the cream to the sauce mixture.
- Simmer until the sauce coats the back of a spoon, about 3 minutes.
- Turn off the heat and stir the parsley and the thyme into the sauce.
- Add any juice from the bottom of the steaks to the sauce and stir to combine.
- Serve the steaks with the pan sauce.
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