This elegant recipe features perfectly seared tenderloin steaks served with a flavourful red wine and blueberry pan sauce. A perfect dish for an intimate dinner for two.
Makes: 2 servings
INGREDIENTS
- Two (6-ounce) beef tenderloin steaks
- 3 teaspoons chopped fresh rosemary, plus 1 sprig
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 teaspoon finely chopped fresh thyme
- 1/2 cup Pinot Noir wine
- 2/3 cup low-sodium beef stock
- 1/2 cup fresh blueberries
- 2 tablespoons unsalted butter
DIRECTIONS
- Pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary, kosher salt, and cracked black pepper.
- Heat a cast-iron skillet over high heat. Add the oil to the skillet and, once it starts to smoke, add a teaspoon of butter. Add the tenderloin steaks and a rosemary sprig. Sear the outer edge of the steaks then cook in the butter/oil for approximately 4 minutes on each side (or until a meat thermometer reaches 125°F – the temperature will rise more during resting). Use a spoon to continually ladle the butter over the steaks while cooking. Remove the steaks and rosemary sprig to a plate and loosely tent with foil. Rest for about 5 minutes.
- While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet, and cook until soft, about 2 minutes. Add the wine, turn the heat back up, and deglaze the pan by scraping any browned bits that are stuck to the bottom of the skillet. Cook until the wine is reduced by half, about 3 minutes. Stir in the beef broth and blueberries. Using a wooden spoon, mash some of the berries into the sauce (leave some whole). Continue simmering until the sauce is reduced and coats the back of a spoon. Remove from the heat and whisk in the rest of the butter. Taste and adjust salt and pepper, if needed.
- Serve over a bed of smooth and creamy mashed potatoes. Ladle the pan sauce around the steak and potatoes.
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