Seared Beef Tenderloin with Red Currant Sauce and Apricots

Step 1

Pat the 2 beef tenderloin steaks dry with paper towels. Season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 2

Heat the 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear until browned and cooked to your liking, about 4 minutes per side for medium-rare. Transfer to a plate and let rest.

Step 3

Reduce heat to medium. Add the 0.25 cup red currant jelly, 0.5 cup chopped dried apricots, and 2 tbsp red wine vinegar to the skillet. Stir, scraping up any browned bits, until the jelly melts and the sauce thickens slightly, about 3 minutes.

Step 4

Return the steaks to the skillet, turning to coat with the sauce. Cook for 1 minute to warm through.

Step 5

Serve the steaks with the sauce spooned over the top and sprinkle with the 0.25 cup torn basil leaves.

Step 6

Let the steaks rest for 5 minutes before slicing, if desired, to keep them juicy.