Pan-Seared Beef Tenderloin with Shallot-Thyme Pan Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A restaurant-quality beef dish with a fragrant pan sauce that elevates simple ingredients. The tenderloin is seared to perfection and finished with a rich, herb-infused reduction. This American-inspired beef recipe (low carb, high protein), ready in about 40 minutes, pairs Beef tenderloin, Olive oil, Shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 760 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 American cuisine 760 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 14 oz beef tenderloin dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the beef for 3 minutes per side until deeply browned.
  3. Step 3: Transfer the skillet to a preheated oven at 400°F and roast for 12-15 minutes until the internal temperature reaches 125°F for medium-rare.
  4. Step 4: Remove the beef and let rest for 10 minutes. Add the remaining 1 tbsp olive oil to the skillet and cook the 1/2 cup minced shallots and 1 tbsp fresh thyme over medium heat for 3-4 minutes until golden and fragrant.
  5. Step 5: Stir in 1 tsp Dijon mustard and 2 tbsp butter, cooking for 1 minute until melted and glossy. Slice the rested beef and drizzle with the pan sauce.

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