For the best sear, get the pan really hot before adding the oil and filets. They’ll stick initially, but don’t move them until they naturally release from the pan.
Makes: 2 servings (1/3 cup sauce) Total time: 30 minutes
|FOR THE SAUCE, ADD:|
|1 1⁄2||1 1/2cups dry red wine|
|1⁄4||1/4cup chopped shallots|
|1||1large sprig fresh thyme|
|1||1sprig fresh rosemary|
|1||1dried bay leaf|
|1⁄2||1/2cup reconstituted purchased demi-glace|
|OFF HEAT, WHISK IN:|
|2||2Tbsp. salted butter, diced|
|Salt to taste|
|FOR THE FILETS, HEAT:|
|2||2Tbsp. olive oil|
|2||2beef tenderloin filets (8 oz. each and 2-inches thick), seasoned with salt and black pepper|
Preheat oven to 400°.
For the sauce, add wine, shallots, thyme, rosemary, and bay leaf to a medium saucepan. Bring wine mixture to a boil over high heat, then reduce heat to medium; simmer until wine is reduced to 2 Tbsp., about 35 minutes.
Whisk in in demi-glace and reduce to 1⁄3 cup strained sauce.
Off heat, whisk in butter, piece by piece, until completely emulsified, then season sauce with salt.
For the filets, heat oil in a sauté pan over high until shimmering. Add filets and sear until brown on one side, about 3 minutes. Flip filets, then transfer pan to oven.
Roast filets to desired doneness, 15–16 minutes for medium-rare. Transfer filets to a plate, tent with foil, and let rest 10 minutes.
Per serving: 734 cal; 53g total fat (23g sat); 195mg chol; 1722mg sodium; 18g carb; 2g fiber; 47g protein
DEMI-GLACE is made by slowly reducing brown sauce and brown stock to a rich, intensely flavored paste, which is a time-intensive process. Purchased demi-glace is great when you want fullflavored sauces.