Pan Seared Filet of Sirloin with Red Wine Sauce

Photo by PineyCook

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick

  • 1

    tablespoon olive oil

  • 2

    tablespoons fine chopped fresh rosemary, divided

  • 2

    tablespoons cracked peppercorn blend

  • 2

    teaspoons kosher salt

  • 1/4

    cup diced shallots

  • 4

    cloves garlic, minced

  • 1

    cup cabernet sauvignon (red wine)

  • 1

    tablespoon Dijon mustard

  • 2

    tablespoons butter

  • 3

    tablespoons chopped parsley

  • Salt and pepper to taste

Directions

Preheat oven to 350ºF. Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving. After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.

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