Seared Beef Tenderloin with Crusty Bread and Sauce
A quick and elegant steak dinner with a rich pan sauce, served over crusty bread. Ready in about 20 minutes, perfect for a special weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 40g
Ingredients
- 2 steaks (about 6 oz each) beef tenderloin steaks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 oz, sliced mushrooms
- 2 slices crusty bread
Instructions
- 1
Pat the 2 beef tenderloin steaks dry and season both sides with the 1 tsp salt and 1/2 tsp black pepper.
- 2
Heat the 2 tbsp olive oil in a skillet over high heat. Add the steaks and sear until browned, about 3 minutes per side for medium-rare. Transfer to a plate.
- 3
Add the 4 oz sliced mushrooms to the hot skillet and cook, stirring, until golden and softened, about 3 minutes.
- 4
Return the steaks to the skillet with any juices. Add 1/4 cup water and scrape up browned bits; simmer until slightly thickened, about 2 minutes.
- 5
Place each steak on a slice of crusty bread, spoon the mushrooms and pan sauce over the top, and serve.
Tools you’ll need
- skillet
- tongs
- spatula
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