Pan-Seared Beef Tenderloin with Caramelized Brussels Sprouts and Balsamic Glaze

Instructions

1. 1

   Pat the beef tenderloin steaks dry with paper towels and season generously on both sides with salt and pepper at least 15 minutes before cooking, allowing the seasoning to penetrate the meat.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Heat a large skillet over medium-high heat and add 1.5 tablespoons of olive oil. Once shimmering, add the brussels sprouts cut-side down and cook undisturbed for 4-5 minutes until golden brown, then flip and cook another 3-4 minutes.

   Tip: Don't move the brussels sprouts while searing to achieve that beautiful caramelization.

3. 3

   Transfer the roasted brussels sprouts to a plate, reduce heat to medium, and add remaining olive oil and sliced shallots to the same skillet. Sauté for 2 minutes until softened and fragrant.

   Tip: Shallots add a subtle sweetness that complements both the beef and brussels sprouts.

4. 4

   Increase heat back to medium-high and carefully place the beef steaks into the skillet. Sear for 3-4 minutes on the first side without moving them, then flip and sear another 2-3 minutes for medium-rare doneness.

   Tip: Use an instant-read thermometer to check for 130-135°F internal temperature for medium-rare.

5. 5

   During the last minute of cooking, add butter, minced garlic, and fresh thyme sprigs to the pan, tilting it to baste the steaks with the foamy herb butter.

   Tip: Basting infuses the beef with aromatic flavors and creates a rich crust.

6. 6

   Remove steaks from the skillet and let rest on a warm plate for 5 minutes while you prepare the glaze.

   Tip: Resting allows the juices to redistribute throughout the meat, keeping it tender and moist.

7. 7

   In the same skillet, pour the balsamic vinegar and add honey, scraping up any browned bits from the bottom. Simmer over medium heat for 2-3 minutes until reduced by half and syrupy.

   Tip: The reduction should coat the back of a spoon lightly when ready.

8. 8

   Return the brussels sprouts to the skillet to coat them in the balsamic glaze, tossing gently. Plate the beef steaks and arrange the glazed brussels sprouts alongside, drizzling any remaining glaze over the top and serving immediately.