Beef Tenderloin Steak with Herb Pan Sauce

Suggested Pairing: Bold California Cabernet

Season steaks with salt & pepper.  Set aside, allowing the steaks to come to room temperature for 30 minutes.  Preheat oven to 400.

Heat oil in a large cast iron skillet over med-high heat until shimmering.  Add the steaks and cook without moving for 3 minutes.  Turn the steaks over and place pan in pre-heated oven.  

Cook steaks for 7-8 minutes for medium rare.  The steaks should be about 130 degrees and will continue to increase in temperature about 5 degrees more while resting.  Transfer steaks to a warm plate, cover with foil and keep in a warm place while making sauce.

Return the pan to the stove over low heat and melt 2 TBSP of the butter.  Add the shallots and cook 1-2 mins.  Deglaze with the red wine and continue to cook, scraping up any brown bits.  Increase heat to medium-high and stir in the mustard.  Add the beef broth and Worcestershire and bring to a boil.  Continue to cook stirring often until slightly reduced, about 5-7 mins.  Reduce the heat to medium and add the cream. Simmer for 3-5 minutes more until sauce begins to thicken.  Turn off heat and add the herbs and remaining 1 TBSP butter.  Transfer the steaks to plates and pour any accumulated juices from the steaks into the pan sauce.  Stir to combine and drizzle over the steaks.  Serve with your favorite potato and vegetable.