Sliced Tenderloin Steak In Butter Sauce Recipes

CAST IRON SKILLET BEEF TENDERLOIN STEAKS WITH COMPOUND BUTTER

Cast Iron Skillet Beef Tenderloin Steaks with Compound Butter image

Juicy beef tenderloin steaks cooked to a medium-rare and served with garlic-herb compound butter. The compound butter enhances the flavors of this tender cut of beef.

Provided by Pat Nyswonger

Time 25m

Number Of Ingredients 8

Ingredients

8 ounces butter, softened
3 garlic cloves, minced or grated
1 tablespoons finely chopped fresh thyme
1 tablespoons finely chopped fresh rosemary
2 tenderloin steaks, 8 oz each and 1 to 1 1/4-inch thick
1 tablespoon olive oil
Salt and freshly ground black pepper
Fresh herbs or microgreens for garnishment

Steps:

In a small dish, add the butter, garlic, thyme, and rosemary. Use a spatula to combine all of the ingredients well. Transfer the mixture onto a small piece of parchment paper. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm.
Remove the steaks from the refrigerator and place them on the kitchen countertop for 30 minutes prior to cooking.
Preheat the oven to 450°F
Place a cast-iron griddle or heavy-bottomed, oven-proof skillet on the stove-top over medium-high heat and allow it to preheat for about 5 minutes. Season both sides of the steaks generously with salt and pepper. Add the oil to the griddle and tilt the pan to distribute it a little. Place the steaks on the oily pan and do not move them for 3 minutes, let them sear to get a good crust. Flip the steaks and sear the other side for 1 minute.
Transfer the pan to the preheated oven and cook for 5 minutes or until the temperature reaches your desired doneness with an instant-read thermometer (see notes for temperatures). Transfer the pan from the oven and place the steaks on a platter, cover with foil and allow to rest for 2-3 minutes.
While the steaks are in the oven: Remove and unwrap the chilled log of garlic-herb butter from the refrigerator, cut two thin slices, reserve until steaks have rested.
Add a mound of hot mashed potatoes to each serving plate, place a tenderloin steak on each mound with a slice of the garlic-herb butter on top of the steak, garnish with fresh herbs or microgreens. Add accompanying vegetables to the plate and serve immediately.

Nutrition Facts : Calories 811 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 218 milligrams cholesterol, Fat 77 grams fat, Fiber 0 grams fiber, Protein 28 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 504 grams sodium, Sugar 0 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 29 grams unsaturated fat

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