| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 large shallots
- 2 large cloves garlic
- Four 6-ounce beef filets, room temperature
- 2 tablespoons plus 2 teaspoons Worcestershire sauce
- 4 tablespoons canola oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop.
- Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
- Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 633 |
| Total Fat | 50 g |
| Saturated Fat | 14 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 34 g |
| Cholesterol | 140 mg |
| Sodium | 571 mg |
Reviews
Very easy to make, and very delicious!
I made this for my daughter’s birthday. Simple but absolutely delicious!!