Petite Filet Recipe

Cooking Instructions

1. 1

   Prepare the Ancho Demi Glaze

   In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the ancho chili powder and cook for another minute.

2. 2

   Add Liquids

   Pour in the red wine and beef stock. Bring the mixture to a simmer and let it reduce by half, stirring occasionally.

3. 3

   Finish the Sauce

   Once reduced, whisk in the butter until melted and smooth. Season with salt, black pepper, and fresh thyme. Set aside.

4. 4

   Cook the Tenderloin

   Season the Angus tenderloin on both sides with salt and black pepper. Heat a skillet over high heat and add a little olive oil.

5. 5

   Sear the Steak

   Once the oil is hot, add the tenderloin to the skillet and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness.

6. 6

   Rest the Meat

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

7. 7

   Serve

   Slice the tenderloin and drizzle with the ancho demi glaze before serving.