Ingredients
- 16 oz Beef tenderloin steaks
- 2 tsp Extra-virgin olive oil or more if needed
- 1 tbsp Butter
- 6 sprigs Fresh thyme
Red wine reduction
- 1 tsp Butter
- 4 tbsp Shallot chopped
- Red wine
Instructions
- Generously season both sides of the steak with salt and pepper.
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: 632kcal | Carbohydrates: 32g | Protein: 32g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 486mg | Potassium: 597mg | Fiber: 2g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 4mg
Pan Seared Filet Red Wine Reduction
Ingredients
- 16 oz Beef tenderloin steaks
- 2 tsp Extra-virgin olive oil or more if needed
- 1 tbsp Butter
- 6 sprigs Fresh thyme
Red wine reduction
- 1 tsp Butter
- 4 tbsp Shallot chopped
- Red wine
Instructions
- Generously season both sides of the steak with salt and pepper.
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: 632kcalCarbohydrates: 32gProtein: 32gFat: 42gSaturated Fat: 16gCholesterol: 103mgSodium: 486mgPotassium: 597mgFiber: 2gSugar: 2gVitamin A: 438IUVitamin C: 4mgCalcium: 47mgIron: 4mg
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