Seared Beef Tenderloin with Red Currant Sauce and Roasted Vegetables

Ingredients

• 2 steaks (about 6 oz each) beef tenderloin steaks
• 1 cup red currants
• 1 whole orange
• 2 cups, chopped mixed vegetables (e.g., carrots, zucchini)
• 2 tbsp olive oil
• 0 to taste salt and pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss the 2 cups chopped vegetables with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and browned, about 15 minutes.

2. 2

   While vegetables roast, pat the 2 beef steaks dry and season generously with salt and pepper. Heat the remaining 1 tbsp olive oil in a skillet over high heat until shimmering.

3. 3

   Sear the steaks for 3-4 minutes per side for medium-rare, until a brown crust forms and the internal temperature reaches 130°F. Transfer to a plate and let rest while making the sauce.

4. 4

   In the same skillet, add the 1 cup red currants and the juice of the 1 orange. Cook over medium heat, mashing the currants, until the sauce thickens and reduces by half, about 3-4 minutes. Season with salt and pepper.

5. 5

   Slice the rested steaks and serve with the roasted vegetables, spooning the red currant sauce over the top. Garnish with fresh orange slices or herbs if you like.

Tools you’ll need

• baking sheet
• skillet
• knife
• cutting board

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