Seared Beef Tenderloin Recipe

Searing the Filet

Preheat a cast-iron skillet over medium-high heat. Season the filet mignon with salt and black pepper on both sides. Add olive oil to the skillet and once hot, sear the filet for 3-4 minutes on each side for medium-rare, or cook to your desired doneness.

Resting the Meat

Remove the filet from the skillet and let it rest for 5 minutes before slicing.

Roasting the Potatoes

Preheat the oven to 400°F (200°C). Slice the fingerling potatoes in half lengthwise and toss them with duck fat, salt, and rosemary. Place them on a baking sheet and roast for 25-30 minutes until golden and crispy.

Sautéing the Vegetables

In the same skillet used for the beef, add olive oil and sauté the asparagus and carrots over medium heat for about 5-7 minutes, or until tender. Season with salt and black pepper.

Making the Sauce

In a saucepan, combine red wine and minced shallot. Bring to a simmer and reduce by half. Add beef stock and simmer until thickened, about 15-20 minutes. Finish with butter, salt, and pepper to taste.