Ingredients
Scale
- 1–24 oz. beef tenderloin
- 1 Tbls. Montreal Steak seasoning
- 3 Tbls. olive oil
- 2 large shallots, sliced
- 3 cloves garlic, minced
- 2 cups chicken stock
- 2 Tbls. Dijon mustard
- 1 bunch tarragon, leaves removed and chopped
- 1/3 cup white wine
- 1 1/2 Tbls. red wine vinegar
- 2 tsp. anchovy paste
- 1 tsp Worcestershire sauce
- 1 tsp. salt and pepper each
- 4 Tbls. unsalted butter
Instructions
- Preheat oven to 400 degrees. Take beef tenderloin out of refrigerator 20-30 minutes before cooking. Coat tenderloin with 1 Tbls. olive oil. Next, rub Montreal Steak seasoning all over the steak.
- Heat remaining olive oil in a large skillet over medium-hgh heat. Sear tenderloin on all sides, 7-8 minutes total. Place tenderloin in oven and cook for 20 minutes for medium-rare. Remove and tent with tin-foil.
- While beef is cooking, heat remaining 1 Tbls. olive oil in the same pan over medium heat. Sauté the garlic and shallots until soft, 5 minutes. Add the stock and bring to a boil. Simmer for 5 minutes. Add the remaining ingredients, except the butter and mix well to combine. Transfer to a food processor or blender. Puree until smooth, return to the pan on low heat and reduce for 15 minutes. Stir in butter to finish.