BEEF TENDERLOIN FOR ONE

Originally published by Tramontina USA

A fresh shallot, a sprig of rosemary, and a simple cooking method are all you need to bring out the best in a succulent beef tenderloin. Go ahead, do something nice for yourself. Sharing not allowed. 

INGREDIENTS

• 1 Tablespoon butter

• 1 Tablespoon canola oil

• 1 8-ounce portion beef tenderloin

• 1 sprig fresh rosemary, finely chopped

• Kosher salt and black pepper to taste

• 1 medium shallot, sliced

• 1 teaspoon lemon juice

INSTRUCTIONS

1. Heat butter and oil in small sauté pan on medium-low heat.

2. Rub rosemary on tenderloin to cover and generously sprinkle with salt and pepper.

3. Once butter and oil are bubbling, place tenderloin in pan.

4. To cook to medium temperature, sear 6-9 minutes on each side until evenly browned. Delicately turn tenderloin to sear sides for 1-2 minutes and retain all the juices.

5. Once cooked to preference, remove tenderloin from pan and set aside to rest.

6. Remove pan from heat, and add shallot and lemon juice to pan.

7. Stir to soften the shallot, season with salt if needed, and pour mixture over tenderloin.

8. Let tenderloin rest 5 minutes before serving.