Categories: Steak
Ingredients
- 3 tbsp. olive oil, divided
- 2 (1 lb.) center-cut beef tenderloin fillets
- 1 1/2 tsp kosher salt, divided
- 1 1/2 tsp black pepper, divided
- 1/4 cup minced shallot
- 1 large thyme sprig
- 1/2 cup Madeira or dry sherry
- 3 cups beef stock
- 2 tbsp. unsalted butter
- 2 tbsp. torn fresh parsley
- 1 tbsp. Dijon
Directions
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Preheat oven to 450. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
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Heat 1 1/2 tbsp. oil in a large skillet over high. Sprinkle fillets with 1 1/4 tsp salt and 1 1/4 tsp pepper. Cook fillets in hot oil, turning occasionally, until browned on all sides, 3 to 6 minutes.
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Transfer fillets to hot baking sheet. Do not wipe skillet clean. Roast fillets at 450 on bottom rack until cooked to your liking, about 10 minutes for medium rare. Remove from oven; let stand 5 minutes.
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Add shallot and thyme to skillet. Cook over medium-high, stirring often, until lightly browned, 1 to 2 minutes. Add wine. Bring to a boil; simmer until reduced by half, 2 to 3 minutes. Add stock, and bring to a boil; boil, stirring occasionally, until slightly syrupy and reduced to 2/3 cup, about 15 minutes. Remove from heat. Stir in butter, parsley, Dijon, remaining 1 1/2 tbsp. oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper; stir until butter melts.
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Thinly slice beef; serve with sauce.