2 pcs beef tenderloin steaks, at room temperature, 6 to 8 ounce each
¼ cup unsalted butter, melted
3 cloves garlic, thinly sliced
3 tbsp dried oregano, preferably fresh. chopped
3 tbsp basil, fresh, chopped
2 tbsp vegetable oil
salt and ground black pepper, to season
To Serve:
¼ cup mixed vegetables
¼ cup mashed potatoes
Preheat your oven to 360 degrees F.
Heat up your oil in a cast-iron skillet over medium heat.
Season your steaks with salt and pepper evenly on all sides. Sear until all sides are nicely caramelized, roughly 5 minutes per side.
Roast your steaks to your desired doneness, roughly another 5 minutes for medium. Set aside to rest.
Using the same skillet, saute your garlic and herbs until translucent. Set aside to cool down to room temperature.
In a bowl, combine your butter and cooled garlic and herbs. Fold until evenly incorporated.
Adjust seasoning to taste with salt and pepper.
Serve your garlic and herb butter together with your steaks, potatoes, and vegetables. Garnish with herbs of your choice.
Sugar: 1g
:
Calcium: 148mg
Calories: 273kcal
Carbohydrates: 16g
Cholesterol: 62mg
Fat: 24g
Fiber: 5g
Iron: 3mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 1g
Potassium: 262mg
Protein: 3g
Saturated Fat: 15g
Sodium: 25mg
Trans Fat: 1g
Vitamin A: 2151IU
Vitamin C: 11mg
