Tenderloin with Herbs
- 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
Preheat oven to 430 degrees F.
Pat the steaks dry with paper towels; season both sides with salt and pepper.
Allow steaks to rest at room temperature for about 40 minutes while the oven pre-heats.
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 space between them.
Cook without turning steaks for 2-2.5 minutes, then flip the steaks over.
Steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
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)
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)
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.
Stir in the mustard. Increase the heat to medium-high. Whisk in Worcestershire sauce, continuing to scrape up browned bits from the pan.
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.
Stir in the parsley, chicves, and oregano. Sppon the herb sauce over steaks; serve immediately.