Smoked Paprika-Rubbed Beef Filet

Smoked Paprika-Rubbed Beef Filet

Premium smoked paprika from Spain gives these easy, pan-seared filets rich flavor with a subtle smokiness. We deglazed the pan with just enough sherry to add a hint of extra flavor. Serve over a thick slice of sweet onion sautéed in olive oil and a medley of sweet bell peppers to round out the meal.

Smoked Paprika-Rubbed Beef Filet

  • Ingredients:
  • Four 3/4-inch thick beef tenderloin steaks
  • 2-1/2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons sherry

Drizzle 1-1/2 tablespoons of the olive oil evenly over both sides of the steaks. Combine the smoked paprika, salt and black pepper in a small bowl and rub into the steaks along with the oil.

Heat the remaining tablespoon of oil in a heavy skillet over medium-high heat. Add the steaks in single layer and cook 1-1/2 minutes on the first side. Turn with tongs, cook for 30 seconds (for medium-rare), then add the sherry. Continue cooking 1 minute, just until most of the sherry evaporates, turning the steaks once to coat. Remove from the pan and allow the meat to rest for 3 minutes before serving.

Serve atop a thick slice of sautéed sweet onion surrounded by a sweet pepper medley.

Recipe Notes:
We used La Chinata Sweet Smoked Paprika from in our recipe. This authentic Spanish spice is made from three different varieties of pimento that are slow-smoked to produce the rich, intense flavor. Be sure to give it a try!

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