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Oven-Seared Beef Tenderloin with Herb Pan Sauce

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Oven-Seared Beef Tenderloin with Herb Pan Sauce picture
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Preparation

30min

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Cooking

20min

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Total

50min

Allergens:

peanut

dairy

Ingredients

servings iconAmount:
g / servings
Tenderloin steak image
Tenderloin steak

Beef Products

113g/4oz
Salt image
Salt

Spices and Herbs

6g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Shallots image
Shallots

Vegetables and Vegetable Products

10g/1tbsp chopped
Mustard image
Mustard

Spices and Herbs

5g/1tsp or 1 packet
Beef stock image
Beef stock

Soups, Sauces, and Gravies

240g/1cup
Worcestershire sauce image
Worcestershire sauce

Soups, Sauces, and Gravies

17g/1tbsp
Half and half cream image
Half and half cream

Dairy Products

5.0g/1tsp
Parsley image
Parsley

Vegetables and Vegetable Products

60g/1cup chopped
Chives image
Chives

Vegetables and Vegetable Products

3g/1tbsp chopped
Thyme image
Thyme

Spices and Herbs

0.8g/1tsp
Oregano image
Oregano

Spices and Herbs

1g/1tsp, leaves

Direction

1

Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.

2

Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.

3

Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)

4

Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.

5

Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.

6

Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.

7

Spoon the herb sauce over steaks; serve immediately.

Nutritional Facts
Amount:
352.875g

/

9%50%41%

473

Kcal
Carbs6.7g
Protein39.8g
Fat32.6g

For a serving size of 1 servings

Calories
473.2kcal
% Daily Value*
Carbs
6.7g
Protein
39.8g
Fat
32.6g
vitaminB6
1.1mg
sugar
3g
calcium
82.6mg
potassium
851.2mg
vitaminC
4.7mg
fiber
1.1g
iron
5.7mg
sodium
849.5mg
vitaminA
383.5µg
cholesterol
121.6mg
transFat
0.8g
saturatedFat
10.9g
vitaminD
0.2µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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