Go Back
Print

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.

Course Main Course, Side Dish
Cuisine French, Italian, World Wide
Keyword Beef Tenderloin, Cream, Garlic, Parmesan Cheese, Thyme

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

  1. Season meat with salt and pepper. Bring to room temperature before searing.
  2. Heat a cast iron skillet and sear tenderloin until done how you prefer. Set aside to rest, remembering tenderloin will continue to cook.
  3. Drain off any excess oil and let skillet cool down before adding the butter.
  4. Next add the cream, thyme and garlic halves.
  5. Simmer until reduced by half before adding the Parmesan Cheese.
  6. Stir to heat and incorporate. Remove the garlic halves and season to taste.
  7. Serve immediately.
  8. The sauce will thicken if storing it in the refrigerator, a little more cream when warming will thin it out.