Tenderloin is, as the name suggests, a tender cut of steak with a soft, buttery texture that's worth the higher price tag on special occasions. The secret to the best flavour is to cook the sauce in the same pan as you cooked the filets; it will pick up the flavour from the browned bits in the skillet.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 2 servings
Ingredients
Method
Sprinkle steaks with half each of the salt and pepper. In cast-iron or heavy-bottomed skillet, heat oil over medium-high heat; sear steaks, turning once, until browned, about 3 minutes. Reduce heat to medium; cook, turning once, until instant-read thermometer inserted in centres reads 140°F (60°C), 3 to 4 minutes. Remove steaks to plate; let rest for 5 minutes. Remove any butcher's twine.Meanwhile, in same skillet, melt butter over medium heat; cook shallot, stirring, until softened, about 4 minutes. Add brandy; cook, stirring, until reduced by half, about 30 seconds. Add cream, mustard, remaining salt and pepper and any accumulated steak juices from plate; cook, stirring, until thickened, about 30 seconds. If necessary, stir in water, 1 tsp at a time, to loosen sauce. Serve with steaks.
Tip from The Test Kitchen: If you prefer your meat done to medium, sear the filets in an ovenproof skillet as directed for 3 minutes; transfer to 425°F (220°C) oven for 3 minutes or until instant-read thermometer inserted in centres reads 155°F (68°C). (If you don't have an ovenproof skillet, transfer the steaks to a baking sheet to roast.)
This recipe pairs wonderfully with:
Over-Roasted Potato Wedges
Mushroom and Spinach Sauté
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 431 mg
- Sugars 1 g
- Protein 28 g
- Calories 424.0
- Total fat 28 g
- Potassium 527 mg
- Cholesterol 113 mg
- Saturated fat 13 g
- Total carbohydrate 6 g
%RDI
- Iron 28.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 15.0
