Basil-Butter Steaks with Roasted Potatoes Recipe

By carvalhohm

Ingredients

• 1 package (15 ounces) frozen Parmesan and roasted garlic red potato wedges
• 4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons butter, divided
• 2 cups grape tomatoes
• 1 tablespoon minced fresh basil

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Bake potato wedges according to package directions.


Meanwhile, sprinkle steaks with salt and pepper. In 10-inch cast-iron skillet, brown steaks in 2 tablespoons butter. Add tomatoes to skillet. Bake, uncovered, at 425° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

In small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.