Ingredients
- 2 beef tenderloin steaks (4 to 6 oz each, about 1 inch thick)
- salt
- black pepper
- 1 tbsp olive oil
Malbec Sauce
- 1 tbsp butter
- 1 shallot (minced)
- ½ cup red wine (preferably Malbec)
- ¼ cup beef broth
- ½ tsp balsamic vinegar
- ½ tsp fresh rosemary (chopped, or 1/4 tsp dried)
- ½ tsp cornstarch (optional)
Equipment: cast iron skillet
Method
Start the sweet potatoes and quinoa first, then sear the steaks while they cook.
- Season beef tenderloin steaks with salt and black pepper. Let them sit at room temperature while you prep.
- Heat olive oil in a cast iron skillet over high heat until shimmering. Sear the steaks 3-4 minutes per side for medium-rare (135°F). Move to a plate, tent with foil, and rest.
Malbec Sauce
- Lower the heat to medium. Add butter and shallot and cook until soft, 2 minutes.
- Pour in red wine, scraping up the browned bits. Simmer until reduced by half, 4-5 minutes.
- Add beef broth, balsamic vinegar, and fresh rosemary. Simmer 3 minutes.
- For a thicker sauce, stir in cornstarch mixed with 1 tbsp water and cook 1 minute. Season to taste.
- Slice the steaks against the grain and spoon the sauce over.