Ready in 45 minutes
Simple, impressive and elegant. The sauce is very concentrated in flavor and velvety in consistency.
"A quality steak simply seasoned with salt and pepper and seared properly will rarely need any kind of sauce. But for me, a sauce can be as much a part of the perfect steak dinner as the meat, so I usually make one to enhance a prime cut of beef. If you choose to serve steaks with the sauce, have all the sauce ingredients ready before searing the steaks and begin the sauce while steaks are in the oven. "- sharonohio
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Top-ranked recipe named "Pan-Seared Filet Mignon (Beef Tenderloin) with Shiraz Sauce"
* Note: I usually buy a 2 to 2 1/2-pound center-cut tenderloin roast and portion it into four 8-ounce steaks myself to produce more consistent results.
Bring steaks to room temperature before cooking. Thoroughly dry steaks with paper towels. Lightly coat steaks with olive oil and season both sides liberally with salt and pepper (pressing seasonings into meat with your fingers). Gently press sides of steaks until uniform 2-inches thick.
Set a 10-inch heavy-bottomed ovenproof pan or cast-iron skillet on a rimmed baking sheet and place both on oven rack adjusted to lower-middle position, and heat oven to 500 degrees F. When oven reaches temperature (about 15 to 20 minutes), remove skillet from oven and transfer to stove top over high heat (be careful -- pan and handle will be extremely hot).
Immediately place steaks in skillet, being careful that they are not touching each other. Sear steaks for 2 to 3 minutes without disturbing, turn with tongs and sear second side another 2 to 3 minutes without disturbing, or until both sides are well-browned and have a nice crust. Remove skillet from heat, and using tongs, transfer steaks to hot baking sheet in oven. (After transferring steaks to oven, proceed with pan sauce.)
Roast 4 to 6 minutes for rare (red in center and warm throughout), 6 to 8 minutes for medium-rare (pinkish red in center and fairly hot), or 8 to 10 minutes for medium (pink in center, grayish brown surrounding and hot throughout). Remember, residual heat built up in steaks will continue to cook the meat until it begins to cool off, meat temperature will rise 5 to 10 degrees after it is removed from the oven. This means you should undercook your steaks, removing them from oven before they reach desired temperature.
When steaks are done to your liking, transfer to large plate. Double check doneness by thermometer (rare - 130 to 140 degrees F, medium-rare - 140 to 150 degrees F, medium - 150 to 160 degrees F), or touch (very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up, and medium-well is firm to the touch). Tent steaks loosely with foil and let rest for 5 to 10 minutes, allowing steaks to finish cooking from residual heat, and meat juices to redistribute and settle before serving. Serve as individual steaks or slice just before serving on warmed plates.
After transferring steaks to oven, melt 1 tablespoon butter in same skillet with fond (brown bits in pan leftover from cooking) and residual fat that it was cooked in. Add shallots and cook over medium-low heat, stirring, until translucent, about 2 to 3 minutes.
Raise heat to mediun-high, add wine, and bring to a boil. Using a wooden spoon or spatula, stir and scrap to loosen any flavorful browned bits stuck to skillet and incorporate them into sauce. When wine is almost gone, add stock, herbs (if using dry herbs, just a pinch), tomato paste and sugar, bring to a boil and cook until reaching the sauce consistency you desire. It should be thick enough to coat back of a regular spoon.
Remove from heat, whisk in remaining 2 tablespoons cold butter until melted and sauce is thickened, smooth, and glossy. Correct seasoning with salt and pepper. Stir in any accumulated juices from the steak plate. Spoon sauce over cooked steaks just before serving.
Doneness is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. A thick cut of beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.
A quality steak simply seasoned with salt and pepper and seared properly will rarely need any kind of sauce. But for me, a sauce can be as much a part of the perfect steak dinner as the meat, so I usually make one to enhance a prime cut of beef. If you choose to serve steaks with the sauce, have all the sauce ingredients ready before searing the steaks and begin the sauce while steaks are in the oven.
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ayechanag 2 months ago
Joemackg 4 months ago
TriciaSz 6 months agoAMAZING! We loved this so much I'm on my second try! This is a meal for a romantic dinner with the hubby!
Jenstarling 6 months agoThis is my first 5 star review. I am always anxious cooking steaks (will they be over or under done?) and these were perfect. The sauce was also wonderful, and I was glad I made extra!
jyjlogan 9 months agoSgrishka your recipes are fantastic but I'd like to thank you for sharing the cooking techniques that you do. I've applied this pan deglazing tec. to chicken, pork, BBQ, seafood. Took my cooking to a new level.
marilynkmm 10 months ago
MauraSpeckt 11 month ago
mack219 12 months agoVery easy and taste amazing. My favorite way to eat steak.
terrymcguire 1 year ago
Omnivorous_Knid 1 year agoExcellent. No complaints, this was perfectly contrived. I will be making this again!
candacemarie80 1 year agoUsed garlic instead of other spices....amazing!
LaikavH 1 year agoAwesome recipe. Made the Shiraz sauce first without the fond in order to let the sauce develop and it turned out great!! The sauce is so smoothly lovely. Love sgrishka's recipes.
ashleykaleb 1 year ago
ellenclarkgriffith 1 year agoExcellent sauce, I did not have any tomato paste so I added some heavy cream to thicken the sauce. It came out perfect. Also, seared beef tenderloin tips in my cast iron skillet. I did not put them in the oven but in a covered pot till the sauce was done, I was afraid the beef was going to overcook. The sauce took no time to made and the tips were still hot.
Fourleafclover 1 year agoFantastic shiraz sauce!!
Mandibolas 1 year agoThis is my go to recipe when I wanna impress my family! Absolutely delicious!
Kicia731 1 year agoMade this for a holiday dinner with friends and everyone raved about how perfectly the steaks turned out. The Shiraz sauce compliments the meat and doesn't over power any flavor. Perfection!! Thanks for sharing this recipe
joemcmenimen 1 year agoLove it The sauce was so easy to make. I also never knew how to get my pan so hot.
lexpennello 1 year agoThis was delicious, I've made it several times and it's always mouth watering.
meccarobbins 1 year agoMade the sauce with merlot because I didn't have any shiraz and added fresh, sliced mushrooms. It was amazing. All our guests commented on how great it was. And SUPER SIMPLE.