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Pan-Seared Beef Tenderloin Filets with Red Wine Herb Sauce

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
8 servings
Dinner
Pan-Seared Beef Tenderloin Filets with Red Wine Herb Sauce
Ingredients
  • 8 1-inch-thick beef tenderloin steaks
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 1/2 cup dry red wine
  • 1 cup heavy whipping cream
  • 1/2 cup beef stock
  • 1 cup chopped tomatoes
  • 1/2 cup chopped fresh basil
Instructions
1
Dust the meat with a paper towel to remove excess moisture; sprinkle with salt and black pepper for added flavor.
2
Heat the butter in a thick, heat-conductive pan over an intermediate temperature. Add the filets; cook to your preferred level of doneness, 4 to 5 minutes for a medium finish. Transfer the filets to a serving platter; discard any excess fat from the pan. Add wine to the pan; bring it to a rolling boil, scraping any caramelized residue from the bottom of the pan. Combine the cream and stock; bring the sauce to a boil, stirring occasionally until it thickens, 3 to 5 minutes. Remove the pan from heat; stir in tomatoes and basil until they are fully incorporated.
3
Serve the filets alongside the sauce.