February 6th, 2012

Crusted Beef Tenderloin Steaks with Garlic-Herb Butter

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So Valentine’s Day is just around the corner . . . do you really want to pay a babysitter and wait an hour for a table just to eat dinner??  Here is a perfect solution- a restaurant quality meal you can prepare in just 20 minutes!  Tenderloin Steak is somewhat pricey {but you’re saving that on the babysitter}, so put your kiddos to bed and surprise your Valentine with a late-night amazing dinner for two!

Tenderloin steak is about as good as it gets!  These steak have a beautifully delicious crust on the top and bottom and are so tender they about melt in your mouth!  Best of all, they only take 10-15 minutes on the stove top!  Okay- I know exactly what you are thinking  . . . you don’t put tenderloin in a skillet!  The first time I made these steaks my husband said, “No thanks, I’ll cook mine on the grill!”  {Ha!  Fortunately it was cold and rainy and he at last acquiesced}  Now this steak is one of his favorites!  I’m quite certain it will be your favorite too!

You can serve this steak with your favorite sides, but if you really want to keep it simple, just heat up some pre-made mashed potatoes from the grocery store and a steamer bag of veggies or a salad and there you have it!  An amazing dinner in less than 20 minutes!

Be sure to check back tomorrow for a 5 minute dessert to really sweeten your perfect dinner for two!

Crusted Beef Tenderloin Steaks with Garlic-Herb Butter


2 Beef Tenderloin Steaks
1/4 cup flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon celery seed

olive oil to coat skillet

Garlic-Herb Butter


Remove steaks from refrigerator and allow to come to room temperature (At least 60 minutes depending on size of steaks).

Mix together flour and seasonings on a plate.  Unwrap the steaks and make sure they are dry (use a paper towel if necessary).  Coat the top and bottom of each steak with the flour mixture.  Press it down into the meat so it forms a good crust.

Heat a non-stick skillet with a couple of tablespoons olive oil  on medium-high heat.  Place the steaks in the pan and cook for about 5-8 minutes on each side.  (If the flour mixture dissolves into the steak on the top side, press in a little more of the flour mixture before turning the steak).   Cooking time will depend on the thickness of your steak and how you like it done.*  Cook a two-inch thick steak about 6 minutes on each side for a Medium cooked steak (you can adjust time from there . . .   My hubby likes his like this, I let mine go about 8 minutes on each side.)

Removed from pan and top with a slice of Garlic Herb Butter.  Allow meat to rest 5 minutes before serving.

Mmmm . . .  your Valentine is going to be so impressed!

 *Notes:  Costco and Sams and the Butcher Counter usually have nice 2″ tenderloin, most of the pre-packed tenderloin at the grocery store are usually 1 -1 1/2 ” thick.  They are still very good; you’ll just need to adjust the cooking times accordingly (A thin tenderloin will only need 4 minutes on each side to achieve medium or medium rare.  Use meat thermometer if you are unsure).  Be sure to handle the steaks with cooking tongs rather than a fork – you don’t want to lose any juices!

Garlic-Herb Butter

Make the day before or at least a few hours before serving.

1/2 cup real butter
2 cloves garlic, minced
1 generous teaspoon parsley, dried or fresh chopped

Allow butter to come to room temperature.  Mix well with garlic and parsley.  Spoon onto a piece of waxed paper and roll into a log.   Refrigerate until solid.

Cut a 1/2 inch slice for each steak.  (The left-over will keep and make yummy garlic toast!)


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