Pan-seared Tenderloin Steaks with Pan-Sauce 3 Ways

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INGREDIENTS

Serves 4

4 centre cut tenderloin steaks 1 ½-inches thick

½ to 1 tsp salt

2 tbsp canola oil

INSTRUCTIONS

  1. Pat steaks dry with paper-towelling. Season each steak generously with some salt.
  2. Place a large cast-iron (or stainless-steel skillet) over medium-high heat and add canola oil. Once the oil is sizzling hot, add the steaks to the pan and cook for 5 to 6 minutes until the steak releases easily from the pan and is well browned.  Turn the steaks over to cook on the other side for an additional 6 to 8minutes or until a digital instant-read thermometer reaches your desired doneness (135°F/57°C for medium-rare).
  3. Remove the steaks from the pan and tent loosely with aluminum foil; let rest for 10 to 15 minutes to allow steaks to finish cooking.

 

Creamy Mushroom Pan-sauce

1 tbsp butter

227g sliced white mushrooms

1 clove garlic, minced

1 1/2 tbsp Dijon mustard

1 cup whipping cream (35%)

1 tbsp thinly sliced chives

 

  1. Place the pan used to sear the steaks over low heat. Melt the butter and add the mushrooms; cook, stirring occasionally until browned and most of the water has evaporated.  Add the garlic and cook for another minute.
  2. Stir in the Dijon and heavy cream; simmer for 3 to 5minutes until the sauce is thickened. Stir in the chives; spoon sauce over the steaks to serve.

 

TIP: If the cream thickens too much, add a little water to thin it out.

Grainy Mustard Pan-sauce

3 tbsp butter, divided

1 shallot, minced

1 cup beef stock

2 tbsp grainy mustard

 

 

 

  1. Place the pan used to sear the steaks over low heat. Melt 1 tbsp of the butter; add the shallot and cook for 1 minute until shallot is translucent.
  2. Add the beef stock and bring it to a simmer. Cook for 5 minutes to reduce; stir in the grainy mustard and cook for an additional minute. Finish sauce by stirring stir in the remaining 2 tbsp of the butter.

 

Ginger-Miso Pan-sauce

2 tbsp minced fresh gingerroot

1 cup apple cider

2 tbsp miso paste

2 tbsp butter

 

 

 

  1. Place the pan used to sear the steaks over low heat and add the gingerroot. Cook for 2 minutes, stirring, until the ginger is softened.  Stir in the apple cider and bring to a simmer; cook for 5 minutes to reduce.  Whisk in the miso paste and simmer for an additional 1 to 2minutes.  Stir in the butter.
  2. Set a fine mesh sieve over a bowl and strain the pan sauce, using a spoon to push all the liquid through. Discard the solids and pour the finished sauce over the steaks to serve.

 

TIP: Pour the juices that have accumulated on the plate your steak is resting on, into your pan sauce to add extra beefy flavour.

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