Mother’s Day Beef Tenderloin Steaks
A wonderful main course for Mom on Mother’s Day Beef Tenderloin Steaks Recipe by Daniel Mancini if you want to prepare a delicious dinner for Mother’s Day and spend all your time talking with your Mom pampering her instead of dealing with the chaos of a crowded rush you in and out restaurant, here is the perfect recipe. What’s great about this recipe is it will literally take you minutes to prepare and that just gives you more time to spend with you Mother. Side dishes for this recipe could be anything she loves. Roasted potatoes or asparagus and a nice salad are wonderful accompaniments. I served mine with spaghetti squash and spinach. Open a nice bottle of wine and enjoy a nice dinner together.
You’ll need:
- 4 (6oz) beef tenderloin fillets (1.5″ to 2″ thick)
- 2 garlic cloves cut in half
- 4 sprigs of fresh thyme
- 3 tablespoons canola oil
- 2 tablespoons of unsalted butter
- Salt and pepper
- 1/4-cup red wine
- 1/2-cup beef broth
- 2-tbs heavy cream
Directions:
- Preheat the oven to 400F.
- Bring the beef to room temperature this will take about 30-45 minutes.
- When this is done heat your cast iron skillet on high heat for 5 minutes.
- Pat the filet dry with a towel and then season the with salt and pepper.
- Brush the filet with the oil, then put them in the skillet and don’t touch them for 2 minutes.
- After the two minutes are up flip and add the butter, thyme and garlic to the pan.
- After the butter melts and you begin to smell the herbs and garlic about 30 seconds, baste the filet a few times.
- Put the skillet into the oven for 4 minutes then check the temperature of the filet and baste again.
- Once your filet has reached the internal temperature for your liking remove them to a plate 10-To make the sauce put the heat to medium on the skillet add the red wine, beef broth and with a wooden spoon scrape all the fond in the pan.
- Once this has reduced by half add the heavy cream and stir into the sauce.
- Serve the sauce either on the filet or on the side.
To determine when the filets are done to your liking here is an easy guide to follow and remember the meat will continue to cook as it rests. So take it out of the oven at the following temps- 125F rare, 130F medium-rare, 135F medium, 140F medium-well, 150+ well-done.
I wish everyone a wonderful Mother’s Day!
Daniel Mancini
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