We drizzled Parmesan Cream over Tenderloin resting on grilled baguettes for New Year’s, dipped French Fries in it and had there been any left the next day, we would have tossed it with pasta.
Not a drop was to be wasted!
Seared Tenderloin and Parmesan Cream
This is a wow entrée along with a side salad and/or pomme frites. Easy to make it comes together as the tenderloin rests but do have everything prepped and ready to go.
There are no Carbs except for the baguette and fries.
Ingredients
- 1 lb. (454 gr) tenderloin
- Salt and pepper
- 2 TBSP oil
- 1 cup cream
- ½ cup (35 gr) Parmesan Cheese, grated
- 1 TBSP fresh thyme + more to garnish
- 1 clove garlic cut in half
- 1 TBSP butter
Instructions
- Season meat with salt and pepper. Bring to room temperature before searing.
- Heat a cast iron skillet and sear tenderloin until done how you prefer. Set aside to rest, remembering tenderloin will continue to cook.
- Drain off any excess oil and let skillet cool down before adding the butter.
- Next add the cream, thyme and garlic halves.
- Simmer until reduced by half before adding the Parmesan Cheese.
- Stir to heat and incorporate. Remove the garlic halves and season to taste.
- Serve immediately.
- The sauce will thicken if storing it in the refrigerator, a little more cream when warming will thin it out.
