Seared Beef Tenderloin with Red Currant Sauce and Apricots
Pan-seared beef tenderloin steaks are served with a glossy red currant and apricot sauce, finished with fresh basil for a touch of elegance. This quick yet impressive dish is perfect for a special dinner at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 steaks (6 oz each) beef tenderloin steaks
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup red currant jelly
- ½ cup, chopped dried apricots
- 2 tablespoons red wine vinegar
- ¼ cup, torn fresh basil leaves
Instructions
- 1
Pat the 2 beef tenderloin steaks dry with paper towels. Season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.
- 2
Heat the 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear until browned and cooked to your liking, about 4 minutes per side for medium-rare. Transfer to a plate and let rest.
- 3
Reduce heat to medium. Add the 0.25 cup red currant jelly, 0.5 cup chopped dried apricots, and 2 tbsp red wine vinegar to the skillet. Stir, scraping up any browned bits, until the jelly melts and the sauce thickens slightly, about 3 minutes.
- 4
Return the steaks to the skillet, turning to coat with the sauce. Cook for 1 minute to warm through.
- 5
Serve the steaks with the sauce spooned over the top and sprinkle with the 0.25 cup torn basil leaves.
- 6
Let the steaks rest for 5 minutes before slicing, if desired, to keep them juicy.
Tools you’ll need
- large skillet
- paper towels
- plate
- spatula or tongs
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