Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1 Center cut Beef Tenderloin Filet (6-8 ounces/each)
- Salt & Pepper – to season
- 1 tbsp. EVOO & 1 tbsp. unsalted Butter
- 1 log of Herb Compound Butter
Directions
- Preheat oven to 400°. Start with a 2-3 inch thick filet (about 6-8 oz each) and trim well.
- Pat dry well with paper towels. Season all sides to taste with salt and pepper.
- In a cast iron or oven-safe saute pan, melt 1 tbsp. EVOO and butter on high heat. When smoking hot, sear one side of the filet (for about 2-3 minutes ).
- Then, flip to the other side and sear another 2-3 minutes. Once colored all over, put into the oven.
- Cook to your desired internal temperature (medium-rare @ 135 degrees for about 8-10 minutes & medium @ 150 degrees for about 12-14 minutes).
- Remove the pan from the oven, tent lightly with foil on a plate, and rest for about 5-6 minutes. While waiting for the beef to rest, slice a couple of 1/3 inch coins of the Herb Compound Butter.
- To serve, place 2 coins of Herb Compound Butter on top of the beef filet. Serve immediately as the flavored butter starts to melt and flavor the beef. Serve with a glass of Cabernet or Malbec. Enjoy!
