2 beef tenderloin steaks, (6 to 8 oz each), at room temperature
2 oz shallots, thinly sliced
½ cup beef broth
4 tbsp red wine
4 tbsp balsamic vinegar
2 tbsp vegetable oil
1 tbsp unsalted butter, chilled
salt and ground black pepper , to season and taste
To serve:
¼ cup vegetables , of your choice (grilled cherry tomatoes and portobello mushrooms)
1 sprig thyme
Season your steaks generously with salt and pepper on both sides.
Heat up your oil in a skillet over high heat. Add the steaks and sear evenly on all sides, roughly 5 minutes per side. Drain and set aside.
Using the same skillet with oil, reduce heat to medium. Add shallots and saute for roughly 5 to 7 minutes until caramelized.
Deglaze with red wine and balsamic vinegar. Reduce briefly.
Add your beef broth and bring to a simmer. Return the steaks back to the sauce and simmer the sauce with the steaks for roughly 5 minutes until steaks are done to your preference.
Set the steaks aside, then remove your sauce from the heat. Add butter and swirl to incorporate.
Adjust seasoning with salt and pepper, then strain your sauce.
Serve your steaks with vegetables of your choice and garnish with a sprig of thyme. You can either pour roughly ¼ cup of the sauce on top of the steaks and/or serve ¼ cup of the sauce on the side. Enjoy!
Sugar: 7g
:
Calcium: 84mg
Calories: 478kcal
Carbohydrates: 14g
Cholesterol: 160mg
Fat: 19g
Fiber: 2g
Iron: 5mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 1054mg
Protein: 52g
Saturated Fat: 9g
Sodium: 371mg
Trans Fat: 1g
Vitamin A: 1356IU
Vitamin C: 5mg
