Oh, yum! These juicy beef tenderloin steaks with garlic-herb compound butter are cooked to a perfect medium-rare and the garlic-herb butter enhances the flavors of this tender cut of beef.
Beef tenderloin is an elegant cut of meat and probably the most tender cut on the entire animal and it has very little fat to it. It is a flavorful, juicy cut of beef and since there is very little fat the addition of a sauce or herb rub will enhance the flavor.
We have added a garlic-herb compound butter that just oozes flavor.
The beef tenderloin steaks are first seared for three minutes on a really hot, cast iron griddle then they are flipped over and seared for an additional one minute. The entire griddle and steaks are popped into a preheated oven at 450°F and cooked for an additional 5 minutes to a nice medium-rare.
There are many variations to making a compound butter, I have blended lemon zest and fresh herbs to top off vegetable dishes as well as baked fish.
In this recipe for beef tenderloin steaks we mix garlic, fresh thyme and fresh rosemary, form it into a log, wrap it with parchment paper and chill it. While the finished steaks are resting, a thin slice of the butter is added to the top.
I recently learned from The World’s Healthiest Foods that if you let your crushed/chopped/grated garlic sit at room temperature for 10 minutes before cooking it, the anti-cancer power, anti-inflammatory and other health benefits develop.
That is because the crushing/chopping/grating preparation activates garlic’s enzymes. If the garlic is cooked before this, the enzymes are destroyed.
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To Make the Garlic-Herb Butter
For the Steaks:
For the Garlic-Herb Compound Butter:
For the Tenderloin Steaks: