Griff's Kitchen

Ingredients

Beef Tenderloin Filet 6-8oz – Room Temperature

Extra Virgin Olive Oil

Sea Salt

Cracked Pepper

1/2 cup Water

1 tsp Tomato Paste

1/4 cup Marsala Wine

1 tbsp Balsamic Vinegar

1 tbsp Worchestershire

1 Shallot

1 tbsp Butter

Procedure

1. Dice the shallot and set aside

2. Combine the water, tomato paste, wine, Balsamic Vinegar, Worcestershire – whisk to combine the ingredients

3. Heat cast iron pan on medium/high

4. Coat pan and steaks with oil – season steaks with salt and pepper

5. Place steaks into pan and do not move for 3-5 minutes.  Moving will disrupt the Maillard reaction

6. Turn the steaks and allow to cook undisturbed for another 3-5 minutes.

7. Remove steaks from pan and set aside for rare (cover with foil) – For medium or well finish in a 200°F oven

8. Reduce the heat on the pan slightly

9. Add the diced shallot to the pan

10. Scrape the fond from the bottom of the pan while sautéing the shallot

11. Add the liquid mixture and raise the heat on the pan – stir continuously

12. Reduce the mixture to 1/2 of original volume

13. Finish the sauce (pan jus) by stirring in the butter

14. Serve the “pan jus” over the steaks

Source: Chef – Jason Hill