Lunch / Dinner
Pan-Roasted Beef Tenderloin with raspberry sauce
Are you eating healthier but wondering where’s the meat? With a lean cut like beef tenderloin plus a raspberry sauce and blue cheese, you’ll stop wondering and start enjoying with every bite.
FOR THE TENDERLOIN, HEAT:
FOR THE SAUCE, SAUTÉ:
Preheat oven to 450° with rack in bottom position.
For the tenderloin, heat oil in a sauté pan over medium-high until shimmering. Season tenderloin with salt and pepper. Sear tenderloin until brown on all sides, 5–7 minutes. Transfer pan to oven on the bottom rack; roast tenderloin until a thermometer inserted into center registers 130° for medium-rare, 10–15 minutes. Remove pan from oven, transfer tenderloin to a plate, tent with foil, and let rest while making the sauce.
For the sauce, sauté shallots in drippings over medium heat until soft, 1–2 minutes. Deglaze pan with vinegar, scraping up any brown bits. Increase heat to medium-high and reduce vinegar by half, about 5 minutes. Whisk in jam until dissolved and season sauce with salt and pepper.
Slice tenderloin into 12 medallions and serve with sauce; top with raspberries and blue cheese.
To create a deep brown crust that’s key to the meat’s flavor and texture, sear the tenderloin on all sides.
Remove pan from the oven to check the temperature. Keep the handle covered to protect your hands.
Deglaze the pan with vinegar and reduce it until thick and syrupy. Whisk in jam for more flavor.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 78mg 26%
Sodium 488mg 20%
Carbs 8g 2%
*Percent Daily Values are based on a 2,000 calorie diet.