Seared Tenderloin and Parmesan Cream
We served this elegant finger food on New Year’s. The Parmesan Cream , if any leftover could be tossed with pasta or dip something into it…….but not a drop was left.
Seared Tenderloin and Parmesan Cream
Serve with Creamy Caesar Salad and it truly is a celebration!
Ingredients
- 1 lb. (454 gr) beef tenderloin
- 4 TBSP olive oil
- Salt and pepper
- 1 TBSP butter
- 1 clove garlic cut in half
- 1 cup whipping cream
- ½ cup (35 gr) Parmesan Cheese, grated
- 1 TBSP fresh thyme leaves or 1/2 tsp. dried
Instructions
- Pre heat oven to 400.
- Place baguette/ciabatta slices on a sheet pan. Lightly brush both sides with olive oil and toast until golden brown. Remove and set aside.
- *If using Gluten Free bread, toast both sides before brushing lightly with olive oil.
- Season beef with salt and pepper.
- Heat 2 TBSP oil in a cast iron skillet, and sear tenderloin until done the way you prefer.
- Remove steak from skillet, reduce heat and add butter and garlic. Sauté for 1 minute. Remove garlic.
- Stir in cream, most of the thyme and Parmesan Cheese. Stirring until reduced by about half (3 – 4 minutes).
- Place a slice of tenderloin on the crostini, drizzle some Parmesan Cream, and garnish with remaining thyme if desired.
Notes
This New Year’s meal brought out the best in everyone, and the wine helped.
A beautiful red, Old Country or New Country was perfect!
We paired:
- Chateau de la Gardine Chateauneuf – – Du – Pape 2019 $60.00
- Mission Hill Family Estate Oculus 2012 $160.00