Beef Tenderloin with Poblano Tasso Cream Sauce

By Shaylie

Ingredients

• 2 eight oz tenderloin steaks
• 1 1/2 tsp canola oil, for sautéing
• Creole seasoning, to taste
• salt and pepper, to taste
• 1 poblano pepper: (roasted, peeled, seeded and chopped)
• 1 oz tasso ham, diced
• 2 oz dry white wine
• 1 clove garlic
• 1 Tb chopped shallot
• 2 oz heavy cream

Details

Servings 2

Preparation

Step 1

Season the steaks with salt and pepper on all sides, then sear in a very hot sauté pan until well browned on all sides. Place entire pan in 375 degree convection oven and cook to desired internal temperature, approximately 7-9 minutes (130 degrees for medium rare). Remove the pan from the oven and set the beef aside to rest.

In the same pan, add in the tasso, shallot, poblano pepper and garlic and cook until the garlic begins to sizzle, but not brown. Deglaze the pan with white wine and reduce until the pan in almost dry. Add in the cream and dust with Creole seasonings to taste. Reduce until the cream thickens to a nice sauce consistency then pour over steaks and serve.