Smoked Paprika-Rubbed Beef Filet
Premium smoked paprika from Spain gives these easy, pan-seared filets rich flavor with a subtle smokiness. We deglazed the pan with just enough sherry to add a hint of extra flavor. Serve over a thick slice of sweet onion sautéed in olive oil and a medley of sweet bell peppers to round out the meal.
- Four 3/4-inch thick beef tenderloin steaks
- 2-1/2 tablespoons extra virgin olive oil, divided
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons sherry
Drizzle 1-1/2 tablespoons of the olive oil evenly over both sides of the steaks. Combine the smoked paprika, salt and black pepper in a small bowl and rub into the steaks along with the oil.
Heat the remaining tablespoon of oil in a heavy skillet over medium-high heat. Add the steaks in single layer and cook 1-1/2 minutes on the first side. Turn with tongs, cook for 30 seconds (for medium-rare), then add the sherry. Continue cooking 1 minute, just until most of the sherry evaporates, turning the steaks once to coat. Remove from the pan and allow the meat to rest for 3 minutes before serving.
Serve atop a thick slice of sautéed sweet onion surrounded by a sweet pepper medley.
We used La Chinata Sweet Smoked Paprika from Gourmet-Delights.com in our recipe. This authentic Spanish spice is made from three different varieties of pimento that are slow-smoked to produce the rich, intense flavor. Be sure to give it a try!