Ingredients with Measurements:
- 4 beef tenderloin steaks (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 tbsp flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp thyme leaves
Special equipment needed:
- Cast iron skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the beef tenderloin steaks with salt and black pepper on both sides.
3. Heat the olive oil in a cast iron skillet over high heat. Add the steaks and sear for 2-3 minutes on each side until browned. Use tongs to flip the steaks.
4. Transfer the skillet to the oven and bake for 8-10 minutes for medium-rare or until desired doneness is reached.
5. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
6. In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
7. Add the sliced mushrooms and sauté for 5-7 minutes until browned and tender.
8. Sprinkle the flour over the mushrooms and stir to combine.
9. Pour in the beef broth and stir until the flour is dissolved. Bring the mixture to a simmer.
10. Add the heavy cream, Worcestershire sauce, and thyme leaves. Stir to combine.
11. Simmer the mushroom gravy for 5-7 minutes until thickened.
12. Serve the pan-seared tenderloin steaks with the mushroom gravy on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 475
Fat: 33g
Carbohydrates: 8g
Protein: 36g
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Thyme leaves can be substituted with rosemary or oregano.
Variations:
- Add chopped bacon to the mushroom gravy for extra flavor.
- Substitute the mushrooms with caramelized onions or roasted garlic.
- Top the pan-seared tenderloin steaks with crumbled blue cheese or goat cheese.
Tips and tricks:
- Make sure the cast iron skillet is hot before adding the steaks to sear.
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to check the internal temperature of the steaks for accuracy.
Storage instructions:
Leftover pan-seared tenderloin with mushroom gravy can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover pan-seared tenderloin with mushroom gravy in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pan-seared tenderloin with mushroom gravy on a white plate with a side of roasted vegetables or mashed potatoes.
Garnishes:
Garnish the pan-seared tenderloin with chopped parsley or chives for color.
Pairings:
Pair the pan-seared tenderloin with mushroom gravy with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or roasted potatoes
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the mushroom gravy is too thin, add more flour to thicken it.
- If the steaks are overcooked, reduce the baking time in the oven.
Food safety advice:
- Use a meat thermometer to ensure the internal temperature of the steaks reaches 145°F for medium-rare or 160°F for medium.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Pan-seared tenderloin with mushroom gravy is a classic dish that originated in French cuisine.
Flavor profiles:
The pan-seared tenderloin is juicy and tender, while the mushroom gravy is rich and savory with a hint of thyme.
Serving suggestions:
Serve the pan-seared tenderloin with mushroom gravy as a main course for a special occasion or dinner party.
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