Chef Charles d'Ablaing, Executive Chef at Hotel Sorella, Rosso shares the secret to their USDA Prime Beef Tenderloin with Beurre Rouge Sauce.
USDA prime beef tenderloin, pan seared, beurre rouge sauce
4/8oz prime beef tenderloin, well seasoned with salt and pepper
2 tbls. Vegetable oil
1 cup red wine
3 tbls. Butter
1 tspn. Shallots, chopped
½ tspn. Black pepper
On medium high heat in a sauté pan with the vegetable oil, cook steaks to desired temperature, remove and let rest. While the steaks are resting add the shallots and wine, then reduce by half, add butter and stir vigorously until butter is completely melted, bring to a boil for 30 seconds, remove from heat and sauce the steaks.