breadcrumb

Pan Grilled Tenderloin with Beurre Bercy

Servings

2

Serving size

1 tablespoon sauce with 4 ounces beef
Pan Grilled Tenderloin with Beurre Bercy

Ingredients

1 Small Shallots, raw (minced)
2 cup No salt added beef stock
1/4 tsp. Salt
1/2 cup White wine
1 tsp., ground Black pepper
1 Tbsp. Unsalted butter
8 ounces Beef tenderloin (2 four ounce filets)
1 spray Spray olive oil

Instructions

Place the minced shallot, stock, salt, white wine and fresh ground black pepper in a small sauce pan.

Cook for about 30 minutes over medium-high heat until the liquid is completely reduced.

Swirl occasionally.

The finished reduction should be a thick sauce with barely any liquid left.

Remove from the heat and allow to cool for about ten minutes.

Add the butter whisking as it melts to incorporate this into the shallot/pepper reduction.  Set aside.

Preheat the oven to 450°F.  Place a non-stick grill pan in the oven and allow it to heat for about ten minutes.

Lightly spritz the pan with olive oil and add the filet.  Cook on the first side for 5 – 7 minutes.

Turn and cook for about another 4 – 5 minutes for rare and 6 – 7 minutes for medium rare.

Remove and place on plate.

Top with one tablespoon sauce and serve.

Serve this recipe with one of these starch side dishes.

Black Eyed Pea Cakes

Place a large sauce pan over medium heat. Add the oil and ham. Cook until the ham is browned well. Add the onion and cook for about 5 minutes, stirring frequently. Add the black eyed peas, water, salt, and pepper. Reduce the heat to medium-low, cover, and cook for 30…

Goat Cheese Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Mashed Yams with Green Onions and Sage

Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork. While the potatoes are cooking place the olive oil in a small skillet over medium heat. Add the…

Mashed Yams with Sage

Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork – about 10-15 minutes. While the potatoes are cooking, place the olive oil in a small skillet over…

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Roasted Garlic Mashed Potatoes

Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…

AND

Serve this recipe with one of these vegetable side dishes.

Braised Leeks

Preheat the oven to 300°F. Place the olive oil in a large skillet over medium heat. Add the onions and cook for about one minute. Add the green part of the leeks and cook for about 1 minutes. Add the white part of the leeks and cook for about 1…

Cacio e Pepe Brussels Sprouts

Lay each Brussels sprout on its side. Slice across the sprout, beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. Discard the stems. After all of the sprouts are sliced, pick through the slices and remove the center of the…

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Creamed Shredded Brussels Sprouts

Place the olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the pan is hot enough to very lightly brown some of the Brussels sprouts but not too brown. Add the nutmeg, milk,…

Garlic Roasted Brussels Sprouts

Place a large stainless steel pan in the oven and preheat the oven to 325F. Cut the thick ends off of the Brussels sprouts, then slice them in half. Place them in a bowl with the minced garlic. Drizzle the olive oil over the sprouts and add the salt and…

Green Bean and Mushroom Salad

Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…

Green Beans with Red Onion

Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…

Grilled Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…

Herbed Zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Lemon Butter Brussels Sprouts

Purchase Brussels sprouts on the small side (about an inch wide). Trim the stems from the Brussels sprouts and then slice in half lengthwise. Place the Brussels sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom. Steam over high heat until…

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Some canned beef broths might contain gluten. Check the package or consider an alternative such as homemade.

Sodium

This is a low sodium recipe.

Recipe Notes

This recipe is gluten-free as long as the stock used is gluten free. Check the label carefully.

"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."

Alice B. Toklas, American author