I few months ago when beef tenderloins were on sale, I bought one and had it cut up into steaks that were about 2 inched thick. Then, I froze the steaks for eating at a later time.

Well, since that time, I have tried grilling them over charcoal, grilling them over gas and broiling them. But, every method that I have tried has left me disappointed with my results.

But, a recent issue of Cook’s Illustrated had an article on cooking beef tenderloin steaks and some sauce recipes. With only one steak left, I decided to try it for Sunday dinner.

First, I sprinkled both sides of the steak with fresh ground pepper and kosher salt. (Kosher salt is courser than table salt.) Then, I placed it on a roasting rack which was placed on a cookies sheet and put in the 275 degree oven for 15 minutes.

When the meat hit an internal temperature of between 90 and 95 degrees, I pulled the steak out of the oven. Then I put some oil in a frying pan and heated it until it started to smoke. Once the oil was hot, I browned the steak for minute on each side. Then, I pulled the steak from the frying pan and covered it with tin foil to keep it warm.

Next was the sauce which consisted of sliced mushrooms, shallots, red wine, Balsamic vinegar and Dijon mustard. Once the wine was reduce, the sauce was ready.

The steak was then cut in half, and the sauce was spread on the steak. It was fantastic!