If you’re looking for a holiday entertaining recipe, then this pan-roasted beef tenderloin with herb butter is exactly what you should make.
Servings: 2
Prep Time: 10 minutesminutes
Cook Time: 8 minutesminutes
Ingredients
2sticks softened unsalted butter + 4 teaspoons
2finely minced cloves of garlic
½peeled small diced shallot
1/3cupminced sun-dried tomatoes
1/3cupfinely minced parsley
1tablespoonfinely minced rosemary
2teaspoonssea salt
½teaspoonblack pepper + more to taste
2tablespoonsolive oil
2 8-ouncefilet mignons or 1 16-ounce filet
Instructions
Butter: In a medium-size bowl whisk together the 2 sticks of butter, garlic, shallots, sun-dried tomatoes, parsley, rosemary, 2 teaspoons of salt and ½ teaspoon of pepper until combined.
Transfer the mixture to a sheet of parchment paper and roll up until it forms a long cylinder. Twist the edges to tighten the butter roll and freeze for up to 3 months.
Steak: Season the steak on both sides with salt and pepper. Set aside.
Add the olive oil to a hot sauté pan over medium-high heat until it begins to lightly smoke.
Add the filets along with 4 teaspoons of butter and cook for 3-4 minutes per side for a rare to medium-rare internal temperature.
Remove the filets and serve with slices of the frozen sun-dried tomato herb butter.