Pan Seared Beef Tenderloin
Duckie Ž
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Serving Size : 1 servings.
Category : Beef
Amount Measure Ingredient -- Preparation Method
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beef tenderloin or cut you prefer
salt and pepper -- to taste
onion powder -- to taste
olive oil for searing
***SAUCE***
1/2 cup unsweetened apple juice
2 tablespoons butter -- cut in slices
heavy cream -- optional
Ready, set, cook!
STEAK: Preheat oven to 500 degrees. Heat a small amount of olive oil
in a cast iron skillet or oven- proof skillet. When oil starts to
ripple, sear steaks carefully on one side for just a couple of
minutes. Turn when a crust has formed on the steak with tongs. Sear
other side just until a crust has formed on that side. Remove steaks
from skillet and place in another oven-proof skillet to be placed in
the oven immediately. Bake until desired doneness. Check with a knife
inserted into the middle of the steak. While steak is baking, loosen
drippings from bottom of skillet. There should be very little oil left
in the pan. Add apple juice to help loosen and deglaze pan. Reduce
until approximately 1/4 cup and syrupy. Add butter one slice at a time
and incorporate into sauce. It is optional to lower heat and add cream
to make a creamy sauce. I usually leave out the cream. I like to
marinate the steak in Paul Newman's Balsamic Vinaigrette for 2 hours
before cooking. This gives a delicious flavor to the steak and makes
the pan drippings very flavorful. Chicken may be substituted for the
steak. This is wonderful.
Nutritional Information: 203 Calories (kcal); 23g Total Fat; (99%
calories from fat); trace Protein; trace Carbohydrate; 62mg
Cholesterol; 234mg Sodium