Pan-Seared Beef Filet With Zesty Tomato-Cilantro Sauce

Pan-Seared Beef Filet With Zesty Tomato-Cilantro Sauce: A tangy sauce made from Creole mustard, tomato paste and maple syrup adds unique flavor to pan-seared medallions of beef tenderloin.

This recipe is adapted from The Culinary Institute of America's "Gourmet Meals In Minutes." Based on personal preferences, I made a few changes to the sauce, which I think would work equally well with roast pork tenderloin or different types of steak done on the grill. The Culinary Institute's recipe notes suggest serving it with a soft polenta made with pepper jack cheese, which is a really nice accompaniment.

Pan-Seared Beef Filet With Zesty Tomato-Cilantro Sauce

  • Ingredients:
  • 1-1/2 lbs beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • For the sauce:
  • 2 tablespoons Creole mustard
  • 1-1/4 cups low-salt chicken broth
  • 2 tablespoons maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 2 large shallots, finely chopped
  • 1-1/2 tablespoons tomato paste
  • Salt and pepper to taste
  • 2 tablespoons fresh cilantro, chopped

Slice the beef into 1/2-inch thick medallions. Brush both sides of the meat with 1 tablespoon of the olive oil and season lightly with salt and pepper. Set aside.

In a 2-cup measure, whisk together the mustard, chicken broth, maple syrup and vinegar until well combined.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the garlic and shallots and sauté until soft and fragrant, about 2 minutes. Add the tomato paste and cook for 2 more minutes. Stir in the chicken broth mixture and continue cooking until thickened to a sauce consistency, about 6 to 8 minutes. Season to taste with salt and pepper and keep warm.

Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat. Sauté the beef for about 1 to 1-1/2 minutes on each side, or until they reach the desired doneness.

To finish, add the chopped cilantro to the sauce, plate the medallions and spoon the sauce on top.

Serves 4

Recipe Notes:
Serve with our Creamy, Cheesy Polenta and replace the asiago and parmesan cheeses with 2/3 cup grated pepper jack cheese. You can also stir in a little chopped green onion if desired.

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