2 beef Tenderloin Steaks, cut ¾-inch thick (about 4 oz. each)
1 Tbsp. olive oil
2 Tbsp. butter
Salt and freshly ground black pepper (to taste)
1 shallot, finely diced
½ cup fresh or frozen cranberries
2 tsp. brown sugar
½ cup dry white wine
2 sprigs of fresh rosemary
Preheat the oven to 400°F.
In a heavy cast-iron skillet, heat olive oil and butter over high heat. Sprinkle both sides of the filet mignons generously with salt and pepper.
Add steaks to pan, and let sear without moving for at least 5 minutes. The steaks will release from the pan when they’re golden brown on the first side. Flip the steak and repeat on the other side. Don’t worry about cooking the steaks all the way through at this point. When the steaks are golden brown on both sides, remove them from the pan to a plate, and set aside.
Add shallot to the pan and cook for 1-2 minutes until fragrant.
Add cranberries, brown sugar, and wine to the pan. Nestle the steaks back into the skillet, along with the rosemary sprigs.
Place pan into the oven for 5 minutes or until the internal temperature of the steaks reaches 145°F (medium rare) being sure not to overcook. Allow the meat to rest (the temperature will go up slightly). Serve over mashed potatoes.
Nutrition information per serving: 620 Calories; 410 Calories from fat; 46.18 g Total Fat (19.33 g Saturated Fat; 20.14 g Monounsaturated Fat;) 158.67 mg Cholesterol; 81.81 mg Sodium; 9.63 g Total Carbohydrate; 1.36 g Dietary Fiber; 29.34 g Protein; 2.56 mg Iron; 11.07 mg Niacin; 0.87 mg Vitamin B6; 1.39 mcg Vitamin B12; 5.09 mg Zinc; 34.01 mcg Selenium; 125.25 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, Choline and a good source of Iron.
*Nutrition information does not include mashed potatoes.