Ingredients

2 Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (4 to 6 oz/125 to 175 g EACH) ½ tsp (2 mL) EACH salt and fresh ground pepper 2 tbsp (30 mL) canola or sunflower oil ½ cup (125 mL) dry red wine ⅓ cup (75 mL) beef broth ¼ cup (60 mL) finely chopped shallot 2 cloves garlic, finely chopped 3 tbsp (45 mL) whipping or cooking cream 1 tbsp (15 mL) butter

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Directions

1. Pat steaks dry with paper towel and season all over with salt and pepper. 2. Set kitchen fan to HIGH. Add oil to a large cast-iron or heavy stainless-steel skillet; heat over high heat until oil is shimmering but not smoking. 3. Add steaks, without overcrowding pan; cook for about 3 minutes, until browned on underside and steak releases easily from pan. Turn with tongs. Cook for about 3 minutes, until browned on the underside and steak releases easily from pan. Brown sides of steak turning with tongs. 4. Transfer steaks (in pan) to preheated 375ºF oven. Roast, uncovered, for 6 to 8 minutes or until an instant-read thermometer inserted sideways into steaks reads 145ªF (63ºC) for medium-rare doneness at the least, or 160ªF (71ªC) for medium, or 170ªF (77ªC) for well-done. Transfer steaks to a plate, cover with foil and let rest while preparing pan sauce. 5. Return skillet to medium-high heat. Add wine, broth, shallot and garlic; bring to boil, scraping up any browned bits from bottom of pan. Boil gently for 4 to 6 minutes to reduce liquid to ¼ cup (60 mL). Stir in cream and continue to boil 1 minute until slightly thickened. Remove from heat; stir in butter until melted and sauce is thickened. 6. Please steaks on serving plates and pour pan sauce over top.

Cuts Used in This Recipe

Pan-Seared Bistro Steak with Simple Wine Sauce

Steaks

Pan-Seared Bistro Steak with Simple Wine Sauce

Ingredients

Directions

Cuts Used in This Recipe

Tenderloin Grilling Steak

Tenderloin

Short Tenderloin Tip Peeled

Tenderloin Peeled