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!

comments & replies

search our recipes


weekly newsletter

top recipes

how to cook


Sur La Table Healthy Eating_300x250

desserts, drinks & more


Slow Cooker Savvy Online Cooking Class from Craftsy Sweet and Simple Ten Classic Desserts Online Cooking Class from Craftsy Mexican Street Foods Tacos and Salsas Online Cooking Class from Craftsy