Dinner

Pan-Seared Beef Tenderloin with Mushroom & Red Wine Pan Sauce

Name: Pan-Seared Beef Tenderloin with Mushroom & Red Wine Pan Sauce
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 2 beef tenderloin steaks (6 oz each, 1½ inches thick); 1¼ teaspoons sea salt, divided; ½ teaspoon black pepper, divided; 2 tablespoons neutral oil; 6 oz cremini mushrooms, sliced ¼ inch thick; 1 shallot, minced fine; 2 garlic cloves, minced; ½ cup dry red wine (Pinot Noir or similar); ½ cup beef stock; ½ teaspoon fresh thyme leaves; 1 bay leaf; 2 tablespoons cold unsalted butter, cut into pieces; ½ teaspoon balsamic vinegar; fleur de sel for finishing

Thick beef tenderloin steaks seared to a mahogany crust, rested and finished in the oven to a perfect medium-rare. Served with a silky pan sauce of sautéed mushrooms, shallots, and red wine reduced to glossy richness, finished with a knob of cold butter.

651calper serving 54gprotein 10gcarbs 39gfat 12min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this