Artizone > Beef Tenderloin Steak with Tarragon Herbed Butter
The Cook Book
BEEF TENDERLOIN STEAK WITH TARRAGON HERBED BUTTER
The simplest, most delicious tenderloin steak
Recipe by: Cheryl Collett
Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.
INGREDIENTS - 4 servings
4 Piece Beef Tenderloin Steak (6 oz), best would be center, round cuts
2 Tablespoon Butter, softened
2 Tablespoon Tarragon, finely chopped, can substitute by Rosemary
4 Pinch Sea Salt
2 Pinch Black Pepper Cracked
2 Tablespoons Olive Oil, for frying
In a ramekin, let butter soften at room temperature, about 30 minutes. Mix in finely chopped tarragon and let set in the fridge.
Preheat oven to 375 degrees Fahrenheit.
Rub beef with salt and pepper, to taste. In a non stick pan, add olive oil on high heat and sear beef about 45 seconds each side, till brown.
Place beef tenderloin on a baking tray in the oven for 8 minutes, until medium rare.
Cook’s tip: Serve with arugula salad (Spiceman, FM1410) and roasted potatoes (as pictured).
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