Imagine a tenderloin so divine, it'll make your taste buds sing. A Garlic Butter Beef Tenderloin that's cooked to perfection, with a rich golden-brown crust and a juicy, flavorful interior. It's the ultimate show-stopper for any dinner party or special occasion. And the best part? It's surprisingly easy to make! With just a few simple ingredients and some expert tips, you'll be on your way to creating a culinary masterpiece that'll impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- beef tenderloin steaks
- butter
- garlic, minced
- fresh thyme
- salt
- pepper
Instructions
- Remove beef tenderloin steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat a heavy-bottomed cast iron skillet or stainless steel pan over high heat until it's very hot and just begins to smoke.
- Add steaks to the hot pan and sear for 3-4 minutes on each side for medium-rare, creating a rich golden-brown crust.
- Reduce heat to medium and add butter and minced garlic to the pan, allowing the butter to melt and garlic to become fragrant.
- Add fresh thyme sprigs to the melted butter and baste the steaks by tilting the pan and spooning the garlic butter over the meat.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice against the grain and drizzle remaining garlic butter from the pan over the steak before serving.
Tips
- To ensure your Garlic Butter Beef Tenderloin turns out perfectly, follow these expert tips:* Make sure to remove the beef tenderloin steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking. * Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear. * Don't press down on the steaks while they're cooking, as this can squeeze out juices and make the meat tough. * Use a meat thermometer to check internal temperature, and cook to your desired level of doneness. * Let the steaks rest for 5-7 minutes before slicing, to allow the juices to redistribute and the meat to stay tender.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
