Beef Tenderloin with Madeira-Dijon Sauce

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TIP: ask your butcher for the Chateaubriand cut which is an evenly sized portion taken from the heart of the tenderloin

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Ingredients

  • 3 T olive oil, divided
  • 2 (1 lb) center-cut beef tenderloin fillets (about 4 inches in diameter)
  • 1 1/2 t kosher salt, divided
  • 1 1/2 t black pepper, divided
  • 1/4 cup minced shallot
  • 1 large thyme sprig
  • 1/2 cup Madeira or dry sherry
  • 3 cups unsalted beef stock
  • 2 T unsalted butter
  • 2 T torn fresh flat leaf parsley
  • 1 T dijon mustard

Preparation

Step 1

Preheat oven to 450
Place a rimmed baking sheet in the oven. Do not remove the pan while oven preheats.
Heat 1 1/2 T oil in a large skillet over high heat
Sprinkle fillets with 1 1/4 t salt and 1 1/4 t pepper
Cook fillets in hot oil, turning occasionally, until browned on all sides, 6-8 min
Transfer fillets to hot baking sheet
Do not wipe skillet clean
Roast fillets at 450 on bottom rack until a thermometer inserted in the thickest portion registers 120-125 F for medium rare, about 10min
Remove from oven and let stand for 5 min
Add shallot and thyme to the skillet.
Cook over med-high heat, stirring often, until lightly browned, 1-2 min
Add wine and bring to a boil. Simmer until reduced by half, 2-3 min
Add stock and bring to a boil. Boil, stirring occasionally, until slightly syrupy and reduced to 2/3 cup, about 15 min
Remove from heat
Stir in butter, parsley, mustard, remaining 1 1/2 T oil, 1/4 t salt, and 1/4 t pepper. Stir until butter melts.
Thinly slice the beef and serve with the sauce.

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