Pan Seared Beef Tenderloin

Course : Beef
Serves: 1
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1 medium beef tenderloin or cut you prefer
1 teaspoon salt and pepper -- to taste
1 teaspoon Onion powder -- to taste
2 tablespoons olive oil for searing
1/2 cup unsweetened apple juice
2 tablespoons butter -- cut in slices
1/2 cup heavy cream -- optional

Preparation / Directions:

STEAK: Preheat oven to 500 degrees. Heat a small amount of olive oil in a cast iron skillet or oven- proof skillet. When oil starts to ripple, sear steaks carefully on one side for just a couple of minutes. Turn when a crust has formed on the steak with tongs. Sear other side just until a crust has formed on that side. Remove steaks from skillet and place in another oven-proof skillet to be placed in the oven immediately. Bake until desired doneness. Check with a knife inserted into the middle of the steak. While steak is baking, loosen drippings from bottom of skillet. There should be very little oil left in the pan. Add apple juice to help loosen and deglaze pan. Reduce until approximately 1/4 cup and syrupy. Add butter one slice at a time and incorporate into sauce. It is optional to lower heat and add cream to make a creamy sauce. I usually leave out the cream. I like to marinate the steak in Paul Newman's Balsamic Vinaigrette for 2 hours before cooking. This gives a delicious flavor to the steak and makes the pan drippings very flavorful. Chicken may be substituted for the steak. This is wonderfu


Nutritional Information:

203 Calories (kcal); 23g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 234mg Sodium

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