Garlic-Butter Beef Tenderloin Medallions for a Special Dinner
Updated: 2 days ago
Tenderloin needs very little fuss. A quick, hot sear and spoonful of aromatic butter make it an elegant dinner without a complicated recipe.
Ingredients
• 2 beef tenderloin steaks or medallions, 1 1/2–2 inches thick
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral cooking oil
• 2 tbsp unsalted butter
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh rosemary or thyme
Instructions
1. Pat beef dry, season with salt and pepper and let stand for 15–20 minutes.
2. Heat a cast-iron skillet over medium-high heat. Add oil and sear the steaks for 2–3 minutes on each side until a browned crust forms.
3. Reduce heat to medium. Add butter, garlic and herbs, tilting the pan to baste for 1–2 minutes.
4. Check the center with an instant-read thermometer. For a medium-rare preference, many cooks remove at 145°F followed by a 3-minute rest for USDA-recommended food safety; USDA advises 145°F followed by a 3-minute rest for whole steaks.
5. Rest 5 minutes before slicing; spoon over the pan butter.
Ranch Kitchen Tip
Sear time depends on thickness and pan heat. A thermometer protects this premium cut from overcooking.
Shop the Cut
Want to share your favorite recipe? Reply to a Big Horn Mountain Farms email and tell us how you cook ranch-direct beef or pork.
Comments