Tuesday, August 25, 2009

Herb-Crusted Beef Tenderloin

I know this cut of meat is usually expensive, but we bought half of a cow and the butcher sent all kinds of cuts of meat that I had never purchased before.  So I'll be putting the successful recipes for beef cuts up for all to see.  The meat was frozen immediately after butchering, so that's the "freezer" part of this recipe.  :)

Herb-Crusted Beef Tenderloin
Four 4-oz Beef Tenderloin Steaks
1 tsp Whole Rosemary
1 tsp Thyme
4 tsp Minced Garlic
1 Tbsp Kosher Salt
4 tsp Balsamic Vinegar

3 Tbsp Canola Oil (for pan)

Thaw steaks 24 hours in refrigerator.  Combine dry ingredients.  Rub on steaks.  Sprinkle garlic over steaks.  Drizzle steaks with 1 tsp vinegar each.  Refrigerate 2 hours.  Heat 3 Tbsp. canola oil in large skillet over medium high heat.  Cook steaks 5 minutes, turn and cook 5 minutes or until done (I like steaks medium well, cook less time for medium rare or medium doneness).  Let steaks rest 10 minutes under foil before serving.  Great with garlic mashed potatoes.

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