Herb-Rubbed Beef Tenderloin Filet | Price Chopper How-To. Prep: 10 minutes Cook/Roast: 20 minutes Serves: 2
2 filet mignon steaks (about 8 ounces each)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
¼ cup dry red wine (such as Merlot or Zinfandel)
½ cup beef stock
1. Preheat oven to 500°. In small bowl, combine parsley, rosemary and thyme. Pat steaks dry with paper towel; sprinkle both sides with salt and pepper. In medium oven-safe skillet, heat oil over medium-high heat 2 minutes. Add steaks; cook 4 minutes or until seared, turning once.
2. Coat both sides of steaks with herb mixture; return to skillet. Roast 7 minutes or until internal temperature reaches 135° for medium-rare; transfer to cutting board. Loosely cover with aluminum foil; let stand 5 minutes.
3. Heat same skillet with beef drippings over medium-high heat; add wine and cook 2 minutes, scraping bottom of skillet with wooden spoon. Add stock; cook 3 minutes or until reduced by half. Spoon jus over steaks to serve.
Approximate nutritional values per serving: 636 Calories, 49g Fat (17g Saturated), 140mg Cholesterol, 745mg Sodium, 2g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 40g Protein
Tags: Herb-Rubbed Beef Tenderloin Filet | Price Chopper How-To, beef tenderloin, filet mignon, price chopper, market 32, cooking, recipe, valentine's day