Pan Grilled Tenderloin with Beurre Bercy
Servings
2Serving size
1 tablespoon sauce with 4 ounces beefThis recipe can easily be multiplied. The sauce can be pre-made and will keep well for about 3 days in the refrigerator.
Serve with Black Eyed Pea Cakes or Goat Cheese Mashed Potatoes or Mashed Yams with Green Onions and Sage or Mashed Yams with Sage or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes
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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
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
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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…
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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…
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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…
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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…
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Serve this recipe with one of these vegetable side dishes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is gluten-free as long as the stock used is gluten free. Check the label carefully.