Pan Roasted Beef Tenderloin with Raspberry Sauce

By á-7122

Ingredients

• 1 1/4 lb Beef tenderloin
• 1 Tbsp. Olive Oil
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 Tbsp. minced shallots
• 1 8.5 oz raspberry white balsamic vinegar
• 2 Tbsp. seedless raspberry jam
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh raspberries
• 2 Tbsp. crumbled blue cheese

Preparation

Step 1

Preheat oven to 450 with rack at lowest position.
For the tenderloin: Heat oil in skillet over medium high heat until shimmering. Season tenderloin with 1/2 tsp salt and 1/2 tsp pepper. Sear tenderloin on all sides about 5-7 minutes, until well browned. Transfer pan to preheated oven; roast until an instant read thermometer registers 130 for medium rare, 10-15 minutes. Remove pan from oven, transfer tenderloin to a plate, tent with foil and let rest while making the sauce.
For the sauce: Saute shallots in drippings in pan over medium heat until soft, about 1-2 minutes. Deglaze pan with vinegar, scraping up any browned bits on bottom. Increase heat to medium high and reduce vinegar by half, about 5 minutes. Whisk in jam until dissolved and season sauce with 1/4 teaspoon both salt and pepper.
Slice tenderloin into 12 slices, serve with sauce and garnish with fresh raspberries and blue cheese.