Enjoy these Pan-Seared Tenderloin Steaks served with a choice of three flavorful pan-sauces: Creamy Mushroom, Grainy Mustard, or Ginger-Miso. Each sauce is uniquely crafted to bring out different nuances of the tenderloin, making this recipe versatile for various occasions and tastes.

Ingredients

• For the Steaks:
  • 4 center-cut tenderloin steaks, 1 ½-inches thick
  • ½ to 1 teaspoon salt
  • 2 tablespoons canola oil
• Creamy Mushroom Pan-Sauce:
  • 1 tablespoon butter
  • 227g sliced white mushrooms
  • 1 clove garlic, minced
  • 1 ½ tablespoons Dijon mustard
  • 1 cup whipping cream (35%)
  • 1 tablespoon thinly sliced chives
• Grainy Mustard Pan-Sauce:
  • 3 tablespoons butter, divided
  • 1 shallot, minced
  • 1 cup beef stock
  • 2 tablespoons grainy mustard
• Ginger-Miso Pan-Sauce:
  • 2 tablespoons minced fresh ginger
  • 1 cup apple cider
  • 2 tablespoons miso paste
  • 2 tablespoons butter

Instructions

Step 1: Sear the Steaks

1. Pat the steaks dry with paper towels and season generously with salt.
2. Heat a large cast-iron or stainless-steel skillet over medium-high heat. Add the canola oil, and once it’s sizzling, add the steaks.
3. Cook for 5 to 6 minutes on the first side until the steak releases easily and is well browned. Flip and cook for an additional 6 to 8 minutes until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare).
4. Remove the steaks from the pan, tent with aluminum foil, and let rest for 10 to 15 minutes.

Step 2: Prepare the Pan-Sauce (Choose One)

1. Creamy Mushroom Pan-Sauce

• Use the skillet from the steaks and melt butter over low heat. Add mushrooms, cooking until they’re browned and most of the water has evaporated.
• Stir in garlic and cook for 1 minute. Add Dijon mustard and whipping cream, simmering for 3 to 5 minutes until the sauce thickens. Stir in chives, and spoon over the steaks.

TIP: If the cream sauce becomes too thick, thin it with a little water.

2. Grainy Mustard Pan-Sauce

• In the skillet, melt 1 tablespoon of butter over low heat, add shallots, and cook until translucent.
• Pour in beef stock, bring to a simmer, and cook for 5 minutes until reduced. Stir in grainy mustard and cook for another minute.
• Finish by stirring in the remaining 2 tablespoons of butter. Pour over steaks.

3. Ginger-Miso Pan-Sauce

• In the skillet, cook minced ginger for 2 minutes over low heat until softened.
• Stir in apple cider, bring to a simmer, and cook for 5 minutes to reduce. Whisk in miso paste and simmer for another 1 to 2 minutes. Stir in butter.
• Strain the sauce through a fine-mesh sieve, discarding solids, and pour over the steaks.

TIP: Pour any juices from the resting steaks back into the sauce for added flavor.

Each of these pan sauces will elevate your steak dinner with its unique blend of flavors, perfect for any occasion!

Pan-seared Tenderloin Steaks with Pan-Sauce 3 Ways

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• Author: Andrea Buckett
• Yield: 4

Ingredients

4 centre cut tenderloin steaks 1 1/2-inches thick 1/2 to 1 tsp salt 2 tbsp canola oil 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 Grainy Mustard Pan-sauce 3 tbsp butter, divided 1 shallot, minced 1 cup beef stock 2 tbsp grainy mustard Ginger-Miso Pan-sauce 2 tbsp minced fresh gingerroot 1 cup apple cider 2 tbsp miso paste 2 tbsp butter

Instructions

Steak Cooking Instructions

Pat steaks dry with paper-towelling. Season each steak generously with some salt.

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).

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

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.

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

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.

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

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.

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.