Cook This Celebratory Steak Dish To Welcome The New Year
The partying isn’t over yet—with the year 2019 soon upon us, why not celebrate with this luxurious beef tenderloin dish, made even more sophisticated with a rich red wine sauce? According to Chef Nancy, it is best to pan-sear the beef tenderloin first which keeps the meat moist and tender. The residue left at the bottom of the pan after the steaks have been seared is liquid gold. These are umami flavor bombs that need only to be deglazed with wine and beef stock, then simmered down to make a richly nuanced jus. You can serve the tenderloin with mashed potato, roasted mixed vegetables, or with your favorite salad.
Beef Tenderloin Steaks with Red Wine Sauce
- 2 teaspoons coarsely ground black pepper
- 1/2 teaspoon kosher salt
- 4 garlic cloves, minced
- 4 beef tenderloin steaks, 4 to 5 ounces and 1-inch thick each, trimmed
- 1 teaspoon canola oil
- 1/4 cup red wine
- 1/4 cup beef stock
- 2 tablespoons fresh thyme, chopped
1. In a small bowl, combine black pepper, salt, and garlic. Rub evenly over tenderloin steaks.
2. Heat a non-stick pan over medium-high heat, add oil and spread evenly on pan. Place steaks in the skillet and reduce heat. Sear and cook each side for 4 to 5 minutes or until desired doneness. Remove steaks from pan.
3. Add wine and beef stock to pan. Simmer until reduced to half.
4. Transfer steaks to a serving plate. Drizzle with sauce. Sprinkle each steak with fresh thyme. Serve with roasted marbled potatoes and steamed asparagus, if desired.
This recipe first appeared in FOOD Magazine, Issue 3, 2015
Styling by Nancy Dizon-Edralin
Photography by Paulo Valenzuela