My wife and I are going out to dinner at one of the local standards for steak dinner in Wenatchee at the famous Windmill Restaraunt. So, I'm craving either a rib eye or tenderloin and thought it would be fitting to post my favorite way to prepare a tenderloin or filet.
Dijon Filet/Tenderloin with Red Reducation
Preheat over to 450 degrees. Season 8 oz. filets with kosher or sea salt and course ground pepper, and pan sear in olive oil for two minutes on each side. Make sure you get the pan as hot as possible before searing. Spread Dijon on top of filets. Transfer to oven and bake for 3-5 minutes for rare to medium rare.
Reduction: ½ cup port or dry red wine, finely chopped shallots, peppercorns, salt and Cointreu or Grand Marinier to taste. Reduce to ½ to ¾ over medium heat. Drizzle over meat.
Enjoy!
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