1 Pre Center Cut Beef Tenderloin or 6 Pre Filet Mignon Steaks
1 large shallot, minced
3-4 sprigs Thyme, minced
1 tbsp. Dijon mustard
1 tbsp. cold butter
Bou beef cube dissolved in 10 oz of water
1/2 cup Red wine
Preheat a large, heavy skillet on medium-high heat.
Pat tenderloin dry and season liberally with salt and pepper.
Drizzle enough grapeseed oil (or your preferred high heat neutral cooking oil) in the heated pan. Place the seasoned tenderloin in the pan and sear on all sides.
Turn down the flame on your pan and set tenderloin on a parchment-lined sheet tray with a rack.
Place into a 400ºF oven and roast for 15-20 minutes or until the internal temperature is 135º.
Filet Mignon Steaks:
Preheat a cast-iron skillet on medium-high heat.
Pat steaks dry and season liberally with salt and pepper.
Drizzle enough grapeseed oil (or your preferred high heat neutral cooking oil) in the heated pan.
Place steaks in the pan and cook to your desired doneness. For medium-rare cook until the internal temperature reads 105º to 115º. This is about 4.5 minutes on each side.
Let rest for at least 7 minutes before slicing.
Classic Pan Sauce:
While the tenderloin finishes cooking or while your steaks are resting, add a finely minced shallot to the pan while scraping any fond off the bottom. Turn off the heat completely and add in the wine.
Deglaze any remaining fond with a wooden spoon. Turn back on the heat and allow the red wine to reduce by half.
Add in Bou beef broth and allow to reduce a little bit.
Before serving, whisk in minced thyme, dijon mustard and cold butter off the heat. Be careful not to let the sauce boil after adding in the dijon and butter. This will make the sauce extra flavorful and silky.
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