Garlic Herb Beef Tenderloin Steak
I love this cut of beef tenderloin because it is an incredibly tender and lean cut which allows me to enjoy the entire steak without waste. I cook this in a cast iron and finish it in the oven for a simple steak dinner that can be made any night of the week!
Garlic Herb Beef Tenderloin Steak
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I love this cut of beef tenderloin because it is an incredibly tender and lean cut which allows me to enjoy the entire steak without waste. I cook this in a cast iron and finish it in the oven for a simple steak dinner that can be made any night of the week!
Ingredients
4 tablespoons Organic Valley© Salted Butter, softened
- 1 teaspoon organic chopped fresh chives
- 1/4 teaspoon organic dried thyme
- 1/4 teaspoon organic fresh chopped garlic
-
2 Organic Prairie© Beef Tenderloin Steaks
Salt and pepepr
- 1 tablespoon organic extra virgin olive oil
- 1 bunch organic asparagus
- Organic French Baguette (optional)
Directions
- To make the butter: In a small bowl, add the butter, chives, thyme, and garlic. Stir to combine completely. Set aside.
- Allow steaks to come to room temperature and pat dry with a paper towel. Preheat the oven to 400°F.
- In a large cast iron skillet, add the olive oil to coat the pan. Put over high heat.
- Generously salt and pepper both sides of the steaks. Add the steaks to the cast iron and sear each side for 2 minutes.
- Transfer to the oven for 6 to 8 minutes, cook until desired doneness and depending on the thickness of the tenderloins. Internal temperature should be about 130°F to 140°F for medium rare, which is how I cooked these.
- While the steaks are in the oven, add 1 tablespoon of the herb butter into a large skillet. Add the asparagus and cook over medium/high heat, until asparagus is al dente. Remove from heat.
- When the steaks are done cooking, remove from the oven. Add a pad of the herb butter on top of each one and let rest for 5 minutes before serving.
- Serve with asparagus and bread, use the extra herb butter for bread!
