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Rating: 4.9 stars
86 Ratings
  • 5 star values: 77
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Herb Pan Sauce:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.

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  • Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.

  • Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)

  • Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.

  • Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.

  • Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.

  • Spoon the herb sauce over steaks; serve immediately.

Cook's Notes:

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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Nutrition Facts

448 calories; protein 22g; carbohydrates 5.8g; fat 37.6g; cholesterol 99.5mg; sodium 717.5mg. Full Nutrition
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Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2016
Excellent way for preparing steak! I made New York steaks using this recipe and they were to die-for delicious! I subbed 2 Tablespoons whole Lactose-free milk with 1/2 teaspoon corn starch in place of the heavy cream. So very good. We especially love the pan sauce! YUMMMMMMMY!!!!! Read More
(12)
86 Ratings
  • 5 star values: 77
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2018
This main truly was spectacular! Beautifully colored incredibly tender and absolutely delicious. As this was the first time cooking from this recipe I did follow instructions/timing exactly and did use fresh herbs. To ensure I could follow the timing and not let the tenderloin tent to long I did prep for the sauce hours prior to making the sauce. I chopped the herbs (placed in sealed container) and placed the remaining sauce ingredients on the counter for easy access (cream exempt). Just prior to searing the tenderloin I added 1 tablespoon of butter to the oil for additional flavor. The tenderloin seared longer than suggested in order to pull freely from the bottom of the pan. I was concerned the extra time would create a 'crust' on the tenderloin yet it did not. When removed from the oven the tenderloin looked under cooked yet a thermometer confirmed temp around 120 and after tenting for time it took to make the herb sauce the tenderloin was a perfect MR from outside edge to middle. I doubled the sauce only because we are sauce people and when plating the tenderloin placed sauce both on the plate under the tenderloin and on top of the tenderloin. Would not change anything about this recipe. As a note if you do not own a cast iron skillet it may be time to invest in one. Cast iron cooking does increase the flavor and end result of food. Bon Appetit! Read More
(17)
Rating: 5 stars
04/14/2016
Excellent way for preparing steak! I made New York steaks using this recipe and they were to die-for delicious! I subbed 2 Tablespoons whole Lactose-free milk with 1/2 teaspoon corn starch in place of the heavy cream. So very good. We especially love the pan sauce! YUMMMMMMMY!!!!! Read More
(12)
Rating: 5 stars
12/21/2016
I was a nervous nelly having little previous luck with top stove or oven roasted beef tenderloins. With this recipe and the use of a large iron skillet and an iron dutch oven my six expensive little beauties were PERFECTLY MEDIUM RARE after a two minute sear in BUTTER and oil (butter added) followed by a flip and immediately oven roasting for 11 minutes at 425 degrees. Delish. No spatter no smoking oven no sound. Perfect. Read More
(10)
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Rating: 5 stars
09/18/2015
This was outstanding! The flavor of the pan sauce was so nice and rich! I wanted to drink it like a bowl of soup! I used club steaks instead of the tenderloin because it was on sale. This was very easy. Truly a delicious steak dinner that me and my hubby enjoyed. Read More
(4)
Rating: 5 stars
10/26/2015
Perfect method and just the right amount of flavor in the sauce to not take away from the natural flavors of the tenderloin. It was fabulous! We served it with sauteed mushrooms and garlic and loaded cauliflower (also from this site). This is an elegant meal at a fraction of the cost of what you would pay at a restaurant. We'll be making this one again! Read More
(4)
Rating: 5 stars
10/03/2017
This was delicious. Only had dried herbs but still worked well. I kept it in the oven for eight minutes so it would be a little more done since I don't like rare meat and it came out perfectly just slightly pink and VERY juicy! Read More
(2)
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Rating: 5 stars
03/05/2018
Our tenderloins were not that thick so oven time was a lot shorter. Came out perfect. The sauce is unbelievably good. Read More
(2)
Rating: 5 stars
07/06/2017
These might be the best steaks I've ever made. Might have to give up on my grill and do my steaks this way all the time. The cream sauce is really good as well but I may pass on that sometimes in favor of more traditional steak sauce. Read More
(2)
Rating: 5 stars
12/25/2015
My family has renamed this "Filet Mignon with Awesome Sauce". Very impressive recipe that even a novice can pull off. I was brave enough to try for Christmas dinner and even my Dad who proclaimed before trying that he really just likes the flavor of a good steak unaltered really loved this recipe. Read More
(2)