GARLIC & HERB BEEF TENDERLOIN

By chris5863

Ingredients

• Beef
• 1 tsp (5 mL) vegetable oil
• 4 beef tenderloin filets (4-6 oz/125-175 g each), cut 1 in. (2.5 cm) thick
• 1 tbsp (15 mL) Crushed Peppercorn & Garlic Rub
• Sauce
• 1 shallot
• 1/4 cup (50 mL) dry white wine such as Chardonnay
• 1 pkg (5.2 oz/150 g) garlic and herb-flavored cheese spread such as Boursin®
• 1/3 cup (75 mL) chicken broth

Details

Adapted from pamperedchef.com

Preparation

Step 1

Add oil to (10-in./24-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with rub. Cook undisturbed 3-5 minutes or until browned. Turn filets over; cook 3-5 minutes or until Digital Pocket Thermometer registers 140ºF (60ºC) for medium-rare doneness. Remove Skillet from heat; transfer filets to plate. Tent with foil and let stand 5 minutes (temperature will rise to 145ºF/63ºC).

Finely chop shallot. Return Skillet to heat and cook shallot 30-45 seconds or until softened; add wine. Whisk to loosen browned bits from bottom of Skillet using Silicone Flat Whisk. Add cheese spread; cook and stir 20-30 seconds or until cheese spread is melted and smooth. Add broth and cook an additional 30-45 seconds or until heated through. Reserve 1/2 cup (125 mL) of the sauce for potatoes, if desired. Serve filets with remaining sauce.

Yield:
4 servings of 1 beef filet and 2 tbsp (30mL) sauce