Pan Seared Tenderloin
Ingredients
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Corn oil -- 2 Tbsp
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Steak, flatiron -- 3 1/2 lb
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Butter, unsalted -- 2 Tbsp
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Shallot, minced -- 2 Tbsp
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Garlic, minced --1 Tbsp
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Fennel, shaved 1/8 inch thin -- 4 oz
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Onion, shaved 1/8 inch thin -- 4 oz
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Madeira wine -- 1/4 cup
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Minor’s® Classical Reductions™ Reduced Brown Stock, prepared as demi glace -- 1 1/2 cup
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Green peppercorns, in brine -- 1 tsp
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Sherry vinegar -- 1 tsp
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Crème fraiche -- 2 tsp
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Parsley, minced --1 tsp
Preparation
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1Season steak with salt and pepper to taste. In a cast iron pan over medium-high flame, add oil and steak; sear until charred on each side, about 3 minutes per side. Remove steaks from the pan and allow to rest for 5 minutes.
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2In the same cast iron pan over medium-high flame, add butter, shallots, garlic, fennel, and onions. Cook until fragrant and slightly brown, about 2 minutes. Add madeira wine and allow to reduce au sec, or until almost dry.
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3Add demi and reduce by half. Finish sauce with sherry, crème fraiche and parsley.
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4Season with additional salt and pepper, if desired.
Serving Suggestions/Variations
Pair with cauliflower mash, roasted Brussels sprouts and potatoes Anna
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