Beef tenderloin steaks are pan seared, then served with sautéed mushrooms and a mustard cream sauce.
- 4 ea. Beef tenderloin steaks (8 ozs. ea.)
- 2 Tbsp. Horseradish mustard
- 1 cup Heavy cream
- 1/2 cup Bourbon or beef broth
- 1 1/2 cups Sliced crimini mushrooms
- 1 Tbsp. EVOO
- 1 tsp. Worcestershire sauce
- 1 tsp. Kosher salt
- 1 tsp. Cracked black pepper
- 1 Tbsp. Fresh rosemary, chopped
Season steaks with pepper, salt and Worcestershire sauce. Let rest at room temperature for 15 minutes.
Pre-heat a NUCU 3.5 qt. Flat Sauté pan over medium heat. Add oil, then add steaks one at a time. Sear steaks on all sides. Transfer steaks to a NUCU Small Sheet Pan and transfer pan to a pre-heat oven at 350 degrees. Cook steaks for 10 minutes or until cooked to desired doneness. Transfer to a serving plate and let rest for 10 minutes.
While steaks are in the oven, cook mushrooms in the same sauté pan over medium low heat with butter until softened. Season with salt and pepper. Transfer mushrooms to the plate of cooked steaks and set aside.
Remove sauté pan from heat source and add bourbon. Return pan to heat and reduce bourbon to a glaze, then add cream. Reduce cream until thickened. Stir in mustard. Cook over low heat until thickened. Stir in juices from resting steaks. Stir in rosemary. Season to taste with salt and pepper. Pour sauce into the bottom of a serving plate. Serve steaks on the sauce with the reserved mushrooms. Serve.