The classic steak for two persons

Tender and very delicious… an excellent dinner for two.

Serves 2


2 tablespoons Filippo Berio 100% Italian Extra-Virgin Olive Oil
1 (10-ounce) center-cut beef tenderloin
Cape Herb & Spice Extra Bold Peppercorn and Sea Salt to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled


Preheat oven to 450°F. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.

Season the meat with salt and pepper, then brown it in the pan on all sides. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven. Transfer the meat to a cutting board and tent it with foil.

Pour all but a thin film of fat from the pan. Add the shallot and sauté it over medium-low heat until golden, 2 to 3 minutes. Then add the wine and raise the heat to high, scraping up any brown bits from the pan. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter. Carve the meat in thick slices and drizzle with the pan sauce.