Tenderloin with Herbs
Ingredients
- 2 Beef tenderloin steaks organic
- 1/4 tsp. Pink Himalayan salt
- 1/2 tsp. Freshly ground black pepper
- 2 Tbsp. Olive oil
- 1 Tbsp. Unsalted butter
- 2 Tbsp. Finely diced shallots
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. Heavy cream
- 2 tsp. Chopped fresh parsley
- 1 tsp. Chopped fresh chives
- 1 tsp. Chopped fresh oregano
Instructions
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Preheat oven to 430 degrees F.
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Pat the steaks dry with paper towels; season both sides with salt and pepper.
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Allow steaks to rest at room temperature for about 40 minutes while the oven pre-heats.
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Heat a 10-inch cast iron pan over medium-high heat for about one minute.
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Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing space between them.
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Cook without turning steaks for 2-2.5 minutes, then flip the steaks over.
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Steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
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Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermomenter inserted into the center should read 130 degrees F (54 degrees C). (I could them less because I prefer them on the rare side)
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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)
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Melt 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.
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Stir in the mustard. Increase the heat to medium-high. Whisk in Worcestershire sauce, continuing to scrape up browned bits from the pan.
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Bring to a boil and cook until slightly reduced, about 5 minutes. Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes.
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Stir in the parsley, chicves, and oregano. Sppon the herb sauce over steaks; serve immediately.
