Cast Iron Skillet Beef Tenderloin Steaks with Compound Butter
Juicy beef tenderloin steaks cooked to a medium-rare and served with garlic-herb compound butter. The compound butter enhances the flavors of this tender cut of beef.
Servings: 2 servings
Ingredients
To Make the Garlic-Herb Butter
- 8 ounces butter softened
- 3 garlic cloves minced or grated
- 1 tablespoons finely chopped fresh thyme
- 1 tablespoons finely chopped fresh rosemary
For the Steaks:
- 2 tenderloin steaks 8 oz each and 1 to 1 1/4-inch thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Fresh herbs or microgreens for garnishment
Instructions
For the Garlic-Herb Compound Butter:
- In a small dish, add the butter, garlic, thyme, and rosemary. Use a spatula to combine all of the ingredients well. Transfer the mixture onto a small piece of parchment paper. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm.
For the Tenderloin Steaks:
- Remove the steaks from the refrigerator and place them on the kitchen countertop for 30 minutes prior to cooking.
- Preheat the oven to 450°F
- Place a cast-iron griddle or heavy-bottomed, oven-proof skillet on the stove-top over medium-high heat and allow it to preheat for about 5 minutes. Season both sides of the steaks generously with salt and pepper. Add the oil to the griddle and tilt the pan to distribute it a little. Place the steaks on the oily pan and do not move them for 3 minutes, let them sear to get a good crust. Flip the steaks and sear the other side for 1 minute.
- Transfer the pan to the preheated oven and cook for 5 minutes or until the temperature reaches your desired doneness with an instant-read thermometer (see notes for temperatures). Transfer the pan from the oven and place the steaks on a platter, cover with foil and allow to rest for 2-3 minutes.
- While the steaks are in the oven: Remove and unwrap the chilled log of garlic-herb butter from the refrigerator, cut two thin slices, reserve until steaks have rested.
To serve:
- Add a mound of hot mashed potatoes to each serving plate, place a tenderloin steak on each mound with a slice of the garlic-herb butter on top of the steak, garnish with fresh herbs or microgreens. Add accompanying vegetables to the plate and serve immediately.
Notes
Temperature Doneness for Steak
- Rare 120-130°F
- Medium rare 130-135°F
- Medium 135-145°F
- Medium-well 145-155°F
- Well-done 155°F +
Nutrition
Serving: 1 | Calories: 811kcal | Carbohydrates: 1g | Protein: 28g | Fat: 77g | Saturated Fat: 41g | Polyunsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 218mg | Sodium: 504mg
