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500g beef tenderloin (filet mignon) steaks
1 tablespoon vegetable oil
Salt and pepper to taste
1/2 cup granulated sugar
2 tablespoons water
1/4 cup unsalted butter
1/2 cup heavy cream
Optional: Fresh thyme or rosemary for garnish
Start by seasoning the beef tenderloin steaks with salt and pepper on both sides. Let them sit at room temperature for about 15-20 minutes before cooking.
In a heavy-bottomed skillet or pan, heat the vegetable oil over medium-high heat. When the pan is hot, add the seasoned beef tenderloin steaks and cook to your desired level of doneness. This usually takes about 3-4 minutes per side for medium-rare, but cooking time may vary based on the thickness of the steaks and your preferred doneness. Once cooked, remove the steaks from the pan and let them rest on a plate tented with foil.
In the same pan, reduce the heat to medium-low. Add the granulated sugar and water, stirring gently until the sugar dissolves. Allow the mixture to simmer and cook undisturbed until it turns into a rich golden caramel color. Be careful not to burn the caramel, as it can happen quickly.
Once the caramel is ready, carefully stir in the unsalted butter until it’s completely melted and combined with the caramel.
Slowly pour the heavy cream into the caramel mixture while stirring continuously. The mixture will bubble up, so be cautious while doing this. Continue to stir until the caramel sauce is smooth and well combined with the cream.
Return the cooked beef tenderloin steaks to the pan and coat them with the caramel sauce, cooking for an additional minute or two to heat the steaks through and let the flavors meld.
Remove the pan from heat and transfer the beef tenderloin steaks to serving plates.
Optional: Garnish the steaks with fresh thyme or rosemary for added flavor and presentation.