Sliced Tenderloin (med/rare) Recipe
Make Sliced Tenderloin (med/rare) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and finishing
Pan sauce (optional but recommended)
Method
Beef and finishing
- 1
Bring to temp and season
Remove the tenderloin from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels. Evenly season all sides with kosher salt and freshly ground black pepper.
- 2
- 3
Sear
When the oil is just smoking, place the tenderloin in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Rotate and sear the sides for another 1–2 minutes to brown evenly.
- 4
Baste and cook to medium-rare
Reduce heat to medium. Add the unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan slightly and use a spoon to baste the butter over the tenderloin continuously for about 2–4 minutes while monitoring temperature. For medium-rare, cook until an instant-read thermometer inserted into the thickest part reads 125–127°F (52–53°C). For medium, target 135°F (57°C).
- 5
Rest
Transfer the tenderloin to a cutting board and tent loosely with foil. Rest for 8–10 minutes (carryover will raise internal temperature ~5°F).
- 6
Slice and finish
Using a sharp carving knife, slice the tenderloin into 1/4–1/2 inch thick slices. Arrange on a warmed platter, sprinkle with flaky finishing salt if using, and spoon a little pan sauce over the slices if desired.
Pan sauce (optional but recommended)
- 7
Deglaze
After removing the beef from the skillet, keep the pan over medium heat. Add the minced shallot and sauté for 30–45 seconds until fragrant (do not burn). Pour in the red wine (or 1/2 cup red wine + beef stock if you prefer less wine) to deglaze, scraping up browned bits with a wooden spoon. Reduce the liquid by about half, 2–3 minutes.
- 8
Finish sauce
Add the beef stock and simmer until slightly reduced, about 2–3 minutes. Whisk in the Dijon mustard. Remove the pan from heat and swirl in the cold cubed butter to emulsify and gloss the sauce. Taste and season with salt and pepper as needed. Stir in the chopped parsley.
- 9
Serve
Spoon the warm sauce over the sliced tenderloin or serve on the side.
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