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PAN ROASTED BEEF TENDERLOIN WITH HERB AND MUSTARD BUTTER
Active Time : 15 minutes Total Time : 25 minutes Serves : 4 servingsINGREDIENTS
- 4 tablespoons organic salted butter
- 1/2 tablespoon organic Dijon mustard
- 1 teaspoon organic fresh thyme minced
- 1 teaspoon organic fresh rosemary minced
- 1/2 teaspoon black pepper divided
- 1 package premium angus beef tenderloin filets
- 1/2 teaspoon sea salt
- 1.5 teaspoons canola oil
DIRECTIONS
In a medium bowl use a ford to combine butter, mustard, thyme, rosemary and 1/4 teaspoon pepper. Transfer butter to a piece of wax or parchment paper, roll into a log 1 1/2" in diameter, and refrigerate until firm.
Preheat oven to 300 degrees.
Pat the tenderloin dry, then sprinkle all over with remaining 1/4 teaspoon pepper and salt.
In a large, heavy ovenproof skillet (preferably cast-iron) heat oil over medium-high heat. Add tenderloin and brown well on all sides. Transfer skillet to oven and cook until tenderloin reaches 120 to 130 degrees for rare to medium-rare, 10-15 minutes.
Transfer tenderloin to a plate and rest 5-10 minutes before slicing. Top each serving with a slice of herbed butter.