- 1 stick salted butter, softened
- 2-3 cloves garlic, pressed or finely minced
- 1-2 tablespoons finely chopped fresh dill
- 16-20 oz. beef tenderloin
- 2 tablespoons olive oil
Let the butter come to room temperature. Add the softened butter to a bowl, and use a spoon to cream/mash it. Fold in the garlic and dill. Use with the steaks immediately or chill until ready to use - leftovers are great on baked potatoes!
Preheat the oven to 425° F. Season the tenderloin with kosher salt and pepper, as desired.
Heat a cast iron skillet over medium-high heat for 5 minutes. Add the olive oil and heat briefly.
Sear the tenderloin in oil on one side for 4-5 minutes. Turn it over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7-9 minutes, depending on the thickness of the tenderloin.). Allow the meat to rest 5 minutes before slicing and serving with a generous dollop of the seasoned butter over the top.
- Yields: 4 servings
- Preparation Time: 25 minutes