Ingredients
- 1 lb Beef tenderloin steaks 4oz portions
- 1 tbsp Montreal steak seasoning or your desired steak seasoning rub
- 2 tsp Extra-virgin olive oil
- 2 tbsp Butter
- 4 cloves Garlic whole
- 8 sprigs Fresh thyme
- 4 slices Crusty bread
Red wine reduction
- 1 cup Red wine merlot or cabernet
- 1 tsp Shallot
- 2 tsp Butter
Instructions
- Season the steaks generously on both sides with steak seasoning and salt.
- Preheat a cast iron skillet or heavy bottom non-stick pan over medium heat. Once hot, add the oil.
- Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred lower the heat as needed so the steak cooks without burning the outside.
- Continue cooking the steaks for a few minutes, add in the butter, garlic, and thyme. Use a spoon to baste them over the top with the butter until they reach your desired temperature using a thermometer (see below). If desiring more than medium doneness it is recommended to finish the steak in a 350°F oven so that the outside doesn't burn.
- Remove the steak from the heat and allow to rest.
- In the same pan over medium heat add the wine and shallots. Bring to a simmer and reduce in volume by half (this will sweeten the wine). Stir in the butter 1/4 at a time until the sauce is smooth and creamy consistency. Remove from the heat and strain through a mesh strainer.
- Spoon the sauce over the steak, serve with bread.
- optional: Serve the meal with wine if desired
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 536kcal | Carbohydrates: 40g | Protein: 35g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 502mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 841IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 5mg
Pan Seared Filet Mignon
Ingredients
- 1 lb Beef tenderloin steaks 4oz portions
- 1 tbsp Montreal steak seasoning or your desired steak seasoning rub
- 2 tsp Extra-virgin olive oil
- 2 tbsp Butter
- 4 cloves Garlic whole
- 8 sprigs Fresh thyme
- 4 slices Crusty bread
Red wine reduction
- 1 cup Red wine merlot or cabernet
- 1 tsp Shallot
- 2 tsp Butter
Instructions
- Season the steaks generously on both sides with steak seasoning and salt.
- Preheat a cast iron skillet or heavy bottom non-stick pan over medium heat. Once hot, add the oil.
- Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred lower the heat as needed so the steak cooks without burning the outside.
- Continue cooking the steaks for a few minutes, add in the butter, garlic, and thyme. Use a spoon to baste them over the top with the butter until they reach your desired temperature using a thermometer (see below). If desiring more than medium doneness it is recommended to finish the steak in a 350°F oven so that the outside doesn't burn.
- Remove the steak from the heat and allow to rest.
- In the same pan over medium heat add the wine and shallots. Bring to a simmer and reduce in volume by half (this will sweeten the wine). Stir in the butter 1/4 at a time until the sauce is smooth and creamy consistency. Remove from the heat and strain through a mesh strainer.
- Spoon the sauce over the steak, serve with bread.
- optional: Serve the meal with wine if desired
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 536kcalCarbohydrates: 40gProtein: 35gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 207mgSodium: 502mgPotassium: 573mgFiber: 2gSugar: 3gVitamin A: 841IUVitamin C: 7mgCalcium: 122mgIron: 5mg
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