Pan Roasted Beef Tenderloin Fillet with Red Wine Mushroom Sauce

Step 1

Peel the potatoes and bring to a simmer in salted water in a heavy bottom sauce pan.

Step 2

Cook until fork tender, drain well and mash with remaining ingredients.

Step 3

Preheat oven to 400°F

Step 4

Divide green beans in two.

Step 5

Wrap in bacon, drizzle with olive oil, seasoned with salt and pepper, and bake on a parchment lined tray until bacon is golden brown.

Step 6

Season generously on both sides with salt and pepper.

Step 7

Preheat a heavy bottom sauté pan to medium high.

Step 8

Add olive oil until it begins to smoke.

Step 9

Add steaks to pan and allow to sear for a few minutes to develop a crust before flipping add fresh thyme and garlic cloves to the pan to add flavour.

Step 10

Once steaks have developed a brown crust, transfer to a pie pan and finish in the oven with the thyme and garlic and cooked to desired temperature.

Step 11

This is all depending on the thickness of your steak and the temperature of your oven. My 6 ounce tenderloin steaks took about 3 to 4 minutes of cooking in the oven.

Step 12

Remove and let rest for another five minutes. Cut away butcher twine before serving.

Step 13

In the pan that you seared your steaks on medium high heat, add a tablespoon of butter and sauté the shallots and mushrooms until golden brown.

Step 14

Deglaze with the red wine and scrape the bottom of the pan to release any brown bits.

Step 15

Add the beef broth and simmer the sauce for about 10 minutes until it’s all reduced and and slightly thickened.

Step 16

Turn the heat off and whisk in the remaining tablespoon of butter to help thicken the sauce further and go to the plate.