Garlic Herb Beef Tenderloin Steak
This easy recipe for Garlic Herb Beef Tenderloin Steak is impressive enough for a fancy dinner, but easy enough to make any night of the week!
Equipment
- Cast Iron Skillet
Ingredients
- 57 grams salted butter (softened)
- 1 teaspoon chopped fresh chives
- ¼ teaspoon dried thyme
- ¼ teaspoon minced garlic
- 12 ouces beef tenderloin steaks (two 6-ounce steaks)
- 1 tablespoon extra virgin olive oil
- 1 bunch asparagus
- 1 French baguette (optional)
Instructions
- 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!
Notes
Tips
- Let the steak come to room temperature before cooking. Doing so allows the steak to cook more evenly as it's all the same temperature. This also allows you to get the best sear on the entire steak as well. Take it out about 30 minutes before you plan to cook.
- After the steak is cooked, allow it to rest. I like to cover the plate with foil and let it rest for about 10 minutes. What this does is allow the juices to redistribute throughout the meat so you get the most juicy, tender, melt in your mouth steak. If you cut too soon, all the juices will just run out!
- Depending on how you like your steak cooked, you can cook to a different temperature. We always prefer medium rare, which is 130°F to 140°F. But, if you like your steak cooked more medium or well done, you can do 140°F to 150°F.
Nutrition
Calories: 645kcalCarbohydrates: 69gProtein: 18gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 65mgSodium: 964mgPotassium: 642mgFiber: 7gSugar: 10gVitamin A: 2440IUVitamin C: 13mgCalcium: 197mgIron: 9mg
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