Method

Preparing the Filet Tenderloin

Season the Filets

Pat the filet tenderloin pieces dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder. Rub with olive oil and sprinkle fresh rosemary over the filets.

Heat the Skillet

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.

Sear the Filets

Add the seasoned filets to the hot skillet. Sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Add 2 tablespoons of butter to the skillet in the last minute of cooking and baste the filets with the melted butter.

Rest the Filets

Remove the filets from the skillet and let them rest on a plate, covered with foil, for about 5 minutes.

Making the Sauce

Sauté Shallots

In the same skillet, reduce the heat to medium and add the minced shallots. Sauté for about 2 minutes until they become translucent.

Add Liquids

Pour in the red wine and beef broth, scraping the bottom of the skillet to deglaze and release any browned bits.

Simmer the Sauce

Add fresh thyme to the skillet and let the mixture simmer for about 10 minutes, allowing it to reduce and thicken slightly.

Thicken the Sauce

In a small bowl, mix cornstarch with water to create a slurry. Slowly add the slurry to the sauce while stirring continuously to thicken. Season with salt and pepper to taste.

Serve

Slice the rested filets and serve them drizzled with the red wine sauce.

Filet Tenderloin - Sandpiper Style Recipe