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Pan Seared Filet Red Wine Reduction

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 632kcal

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
US Customary - Metric

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