Seared Beef Sirloin Filet with Garlic Chianti Pan Sauce

November 29th, 2012 | admin

www.lightscameracook.com Recipe 2 Angus Reserve Sirloin Fillets about ¾ thick ¼ tsp Salt and Cracked Black Pepper 2 Tbsp HT Traders Olive Oil 1/3 cup Ruffino Chianti 1 tsp Gourmet Garden Garlic ½ Cup Kitchen Basics Unsalted Beef Stock 2 Tbsp Harris Teeter Unsalted Butter Heat a Skillet over medium high heat for 2 minutes. While skillet heats, season the sirloin fillets with salt and pepper. Add Olive Oil to the pan; swirl to coat. Sear the Fillets for 3 minutes per side for medium rare, or longer to your desired level of doneness. Remove fillets to a platter, cover them with foil and set aside. Lower heat to medium, take pan away from the heat, and add the Ruffino Chianti, scraping up any browned bits. In a separate dish, combine the Kitchen Basics Stock with the Gourmet Garden Garlic, and stir to incorporate. Add Garlic Stock to the pan with the wine, and using a whisk, combine, adding the butter one tablespoon at a time whisking the butter into the sauce. Pour Sauce over the Fillets and Enjoy!