SAUCE FOR BEEF TENDERLOIN STEAKS RECIPES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
• Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
• Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
• Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
• Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
• Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
• Spoon the herb sauce over steaks; serve immediately.

Steps:

• Preheat the oven to 450°. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over moderate heat until golden brown, 10 minutes. Season with salt and pepper. Add the stock and demiglace and bring to a boil. Simmer the sauce until thickened, 10 minutes. Whisk in the remaining 4 tablespoons of butter and season with salt and pepper. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm. Clean the skillet.
• Heat the skillet. Rub the steaks with the olive oil and season with salt and pepper. Sear over moderately high heat until browned, about 2 minutes per side. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer inserted in the thickest part registers 125°, 6 to 8 minutes. Transfer the steaks to a work surface and let rest for 5 minutes. Serve the steaks with the mushroom sauce.