Ingredients: |
Ingredients: 4 beef tenderloin fillets, cut 2 inches thick
1 1/2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 cup butter
2 shallots, cut into quarters
6 cloves garlic
Herbed Compound Butter
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Directions: |
Directions:Remove steaks from refrigerator at least 30 minutes before cooking; pat dry with a paper towel. Sprinkle steaks evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Preheat oven to 425°. Heat a large cast-iron skillet over medium heat. Add butter, and heat until melted. Add shallot and garlic. Cook, stirring occasionally, until tender and browned, approximately 5 minutes. Remove shallot and garlic. Set aside. Add steaks to skillet, being careful not to overcrowd skillet. Cook 3 to 5 minutes without moving. Sprinkle steaks evenly with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Turn steaks over, and return shallot and garlic to pan. Place skillet in oven. Bake until a meat thermometer inserted in center of steaks reads 125° (or to desired degree of doneness), approximately 5 minutes. Remove steaks from oven. Let stand 5 minutes. Serve with Herbed Compound Butter. Serves 4.
Herbed Compound Butter
1 cup butter, softened
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 teaspoon ground black pepper
In a medium bowl, beat butter at medium-high speed with an electric mixer until smooth and creamy. Add shallot, parsley, chives, tarragon, and pepper. Mix until combined. Refrigerate for 15 minutes. Place butter on a large piece of parchment paper. Roll into an 8x2-inch log, twisting parchment at ends. Refrigerate for at least 1 hour. Slice into 1/4-inch slices. Store in refrigerator for up to 1 week. |
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