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The Cook Book

Beef Tenderloin Steak with Tarragon Herbed Butter

The simplest, most delicious tenderloin steak

Total time
45 mins

Recipe by:

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
  • Make ahead. 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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