If you think beef tenderloin is a special-occasion-only dish, well—make tonight special. The sauce is simple and flavorful and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. To get that great crust, just be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.
Add the oil, swirl it around the pan, and then evenly space the beef in the pan. Cook without touching for 2 min. Using tongs, lift a corner of the tenderloin, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more minutes before flipping.) Cook the second side for 1 min. and then transfer the skillet to the oven.
Roast until the beef reaches the doneness you want, usually 4 to 7 minutes (for medium rare, beef should be have an internal temperature of 130°F and be slightly springy to the touch). Using potholders, carefully remove the pan from the oven, transfer the meat to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.
Serve with green beans and Sour Cream & Leek Mashed Potatoes.
Wine Choices: The combination of lean beef, mustard, and herbs needs a red wine with medium-plus tannins and some herbal character: Go with a Cabernet blend.
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We did not care for this recipe. We thought the mustard sauce was overwhelming.
Great recipe. I wrap my steaks in cheesecloth and place on a rack in the bottom of the fridge for a couple of days before cooking. Results in a dry-aged steak that sears well.
Home run! Superb flavour to the sauce. Served, as suggested, with the sour cream and leek mashed potatoes and sauteed spinach with a squeeze of lemon. This will become a staple for dinner company.
Delicious - love the easy method - foolproof. Plus the sauce is fantastic!
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