Pan-Seared Beef Filet With Zesty Tomato-Cilantro Sauce
This recipe is adapted from The Culinary Institute of America's Gourmet Meals In Minutes. Based on personal preferences, I made a few changes to the sauce, which I think would work equally well with roast pork tenderloin or different types of steak done on the grill. The Culinary Institute's recipe notes suggest serving it with a soft polenta made with pepper jack cheese, which is a really nice accompaniment.
- 1-1/2 lbs beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- For the sauce:
- 2 tablespoons Creole mustard
- 1-1/4 cups low-salt chicken broth
- 2 tablespoons maple syrup
- 3 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 2 large shallots, finely chopped
- 1-1/2 tablespoons tomato paste
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
Slice the beef into 1/2-inch thick medallions. Brush both sides of the meat with 1 tablespoon of the olive oil and season lightly with salt and pepper. Set aside.
In a 2-cup measure, whisk together the mustard, chicken broth, maple syrup and vinegar until well combined.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the garlic and shallots and sauté until soft and fragrant, about 2 minutes. Add the tomato paste and cook for 2 more minutes. Stir in the chicken broth mixture and continue cooking until thickened to a sauce consistency, about 6 to 8 minutes. Season to taste with salt and pepper and keep warm.
Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat. Sauté the beef for about 1 to 1-1/2 minutes on each side, or until they reach the desired doneness.
To finish, add the chopped cilantro to the sauce, plate the medallions and spoon the sauce on top.
Serve with our Creamy, Cheesy Polenta and replace the asiago and parmesan cheeses with 2/3 cup grated pepper jack cheese. You can also stir in a little chopped green onion if desired.