Oven-Seared Beef Tenderloin With Herb Pan Sauce

Name: Oven-Seared Beef Tenderloin With Herb Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beef tenderloin steaks (1 1/2 inches thick); 1/4 teaspoon kosher salt; 1/2 teaspoon coarsely ground pepper; 2 tablespoons vegetable oil; Herb Pan Sauce:; 1 tablespoon unsalted butter; 2 tablespoons finely diced shallots; 1 tablespoon deli-style brown mustard; 1 cup Swanson(R) Beef Stock; 1 tablespoon Worcestershire sauce; 2 tablespoons heavy cream; 2 teaspoons chopped fresh parsley; 1 teaspoon chopped fresh chives; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh oregano

Servings: persons

2 beef tenderloin steaks (1 1/2 inches thick)
1/4 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
2 tablespoons vegetable oil
Herb Pan Sauce:
1 tablespoon unsalted butter
2 tablespoons finely diced shallots
1 tablespoon deli-style brown mustard
1 cup Swanson(R) Beef Stock
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano

1
Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
2
Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
3
Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
4
Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
5
Increase the heat to medium-high. Whisk in Swanson(R) Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
6
Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
7
Spoon the herb sauce over steaks; serve immediately.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 beef tenderloin steaks (1 1/2 inches thick), 1/4 teaspoon kosher salt, 1/2 teaspoon coarsely ground pepper, 2 tablespoons vegetable oil, and more.

Yes, Oven-Seared Beef Tenderloin With Herb Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!