Oven-Seared Beef Tenderloin with Herb Pan Sauce
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Thoroughly drying the steaks and heating the oven for a full 30 minutes is essential for success of well-seared steaks.
A cast iron pan is preferred but any heavy bottomed, oven-proof pan will work.
Grape seed or peanut oil are preferred for high heat cooking.
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