Hard to beat a classic.
Bring meat to room temp. Salt to taste. Melt a good dob of butter in hot cast iron. Put in meat. Sear to a good crust on each side, careful not to overcook. Remove meat from pan. Put a healthy splash of good red wine (I like cab sav or shiraz) in pan to deglaze. When all the wine is bubbly add a couple tablespoons of current jelly (or huckleberry like I did the other night). Stir til sauce starts to thicken. Turn off the heat and spoon sauce over the rested meat. Serve with whatever sides you like and drink the rest of the red wine with your dinner.
Very nice, ryoushi. This is pretty much my go to for tenderloin. Never overcook. Just destroys the natural flavor, IMHO. I've done many like this. Never tried the jelly, though. I usually just add a bit of fresh herbs if I have them and maybe thicken the sauce a bit, but not much. Spoon sauce over rested meat. Incredible. Yeah, open another good bottle, too.
Gonna have to try the jelly idea.
