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Ingredients
- 4 beef tenderloin fillets, cut 2 inches thick
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 cup butter
- 2 shallots, cut into quarters
- 6 cloves garlic
- Herbed Compound Butter
Details
Servings 4
Adapted from tasteofthesouthmagazine.com
Preparation
Step 1
Remove steaks from refrigerator at least 30 minutes before cooking; pat dry with a paper towel. Sprinkle steaks evenly with ¾ teaspoon
salt and ½ teaspoon pepper.
Preheat oven to 425°.
Heat a large cast-iron skillet over medium heat. Add butter, and heat until melted. Add shallot and garlic. Cook, stirring occasionally, until tender and browned, approximately 5 minutes. Remove shallot and garlic. Set aside.
Add steaks to skillet, being careful not to overcrowd skillet. Cook 3 to 5 minutes without moving. Sprinkle steaks evenly with remaining ¾ teaspoon salt and remaining ½ teaspoon pepper. Turn steaks over, and return shallot and garlic to pan.
Place skillet in oven. Bake until a meat thermometer inserted in center of steaks reads 125° (or to desired degree of doneness), approximately 5 minutes.
Remove steaks from oven. Let stand 5 minutes. Serve with Herbed Compound Butter
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