Oven-Seared Beef Tenderloin with Herb Pan Sauce

Recipesfull introduces to you: Beef Recipes. (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.

Brief

Prep 30 mins

Cook: 20 mins

Total: 50 mins

Servings: 2

Yield: 2 servings

Oven-Seared Beef Tenderloin with Herb Pan Sauce

Ingredients

2 beef tenderloin steaks (1 1/2 inches thick)

¼ teaspoon kosher salt

½ teaspoon coarsely ground pepper

2 tablespoons vegetable oil

1 tablespoon unsalted butter

2 tablespoons finely diced shallots

1 tablespoon deli-style brown mustard

1 cup Swanson® Beef Stock

1 tablespoon Worcestershire sauce

2 tablespoons heavy cream

2 teaspoons chopped fresh parsley

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

Stuffed Peppers

Dinner

Directions

Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon the herb sauce over steaks; serve immediately.

Nutritional Information

Oven-Seared Beef Tenderloin with Herb Pan Sauce

Servings Per Recipe:2

Calories: 448.3

% Daily Value *

Protein: 22g 44%

Carbohydrates: 5.8g 2%

Dietary Fiber: 0.3g 1%

Sugars: 2.7g

Fat: 37.6g 58%

Saturated Fat: 14.1g 70%

Cholesterol: 99.5mg 33%

Vitamin A Iu: 682.9IU 14%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.4mg 27%

Vitamin C: 5.1mg 9%

Folate: 13.2mcg 3%

Calcium: 56.1mg 6%

Iron: 2.2mg 12%

Magnesium: 23mg 8%

Potassium: 378.3mg 11%

Sodium: 717.5mg 29%

Thiamin: 0.1mg 10%

Calories From Fat: 338.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.