Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

For the Beef

– 4 beef tenderloin steaks, approximately 6 oz each
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter
– 2 sprigs fresh thyme

For the Finger Lime Red Wine Sauce

– 1 tablespoon unsalted butter
– 1 medium shallot, finely minced
– 1 garlic clove, minced
– ½ cup dry red wine
– ¾ cup beef broth
– 1 teaspoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1 teaspoon honey
– 1 tablespoon cold unsalted butter
– 2 tablespoons finger lime pearls
– Salt and black pepper to taste

For Garnish

– 1 teaspoon finger lime pearls
– 1 teaspoon chopped fresh parsley

Instructions

1. Prepare the steaks. Remove the steaks from the refrigerator about 20 minutes before cooking. Pat dry and season both sides with salt and black pepper.

2. Sear the beef. Heat the olive oil in a heavy skillet over medium-high heat. Add the steaks and sear for 3–4 minutes per side, adjusting the cooking time for thickness and desired doneness.

3. Add butter and thyme. During the final 2 minutes, add 1 tablespoon butter and the thyme sprigs. Carefully spoon the melted butter over the steaks.

4. Check doneness. Use a meat thermometer. For food safety, whole beef steaks should reach at least 145°F (63°C), followed by a 3-minute rest. Transfer the steaks to a clean plate.

5. Cook the shallots. Reduce the skillet heat to medium. Add 1 tablespoon butter and the minced shallot. Cook for 2–3 minutes, scraping up the browned bits.

6. Add the garlic. Stir in the minced garlic and cook for 30 seconds.

7. Deglaze the pan. Pour in the red wine and simmer for 2–3 minutes until reduced by approximately half.

8. Build the sauce. Add the beef broth, Dijon mustard, Worcestershire sauce, and honey. Simmer for 5–7 minutes until the sauce reduces and lightly coats a spoon.

9. Finish the sauce. Remove the skillet from the heat. Stir in 1 tablespoon cold butter until melted. Gently fold in 2 tablespoons finger lime pearls. Season with salt and black pepper to taste.

10. Plate the beef. Place one steak on each plate and spoon the sauce over the top. Garnish with parsley and the remaining finger lime pearls.

Serving Suggestions

Serve with garlic mashed potatoes, roasted asparagus, or sautéed mushrooms. The finger lime pearls add a bright citrus finish to the rich beef and red wine sauce.