the tenderloin is seared for a couple of mins on each side and then thrown into the oven at 500 degs F for 5 mins. adjust the timing upwards, ie between 7 to 10 mins if you prefer your steak medium done. 5 mins is more or less medium rare. once out of the oven, let the meat sit for another 5 mins.
the sauce can be done whilst the steak is cooking and then settling, or beforehand.
you will need:
1 cup of red wine
1 cup of chicken stock
1 cup of cremini mushrooms
2 shallots, finely chopped
2 tablespoons of chopped parsley
cornstarch (2 teaspoons dissolved with 1 tablespoon of water)
6 tablespoons of butter
olive oil
salt and pepper
heat a large pan, add one tablespoon of olive oil and 2 tablespoons of butter - melt together and add the shallots. let cook for 1 minute and then add the red wine.
bring to the boil and then reduce the heat to medium and cook for 8 to 10 mins until the liquid is more syrupy and reduced by about half.
add the chicken stock and cook for a further 5 mins.
add the cornstarch mixture and whisk it well. leave to thicken for 2 mins. add the parsley.
remove the pan from the heat and whisk in the remaining 5 tablespoons of butter and parsley. salt and pepper to taste.
serve the steaks with the sauce - we chose asparagus which was blanched in water with a splash of white vinegar and olive oil.
