Basil-Butter Steaks with Roasted Potatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 15-ounce package(s) frozen parmesan and roasted garlic red potato wedges |
4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each) |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
5 tablespoon(s) butter, divided |
2 cup(s) grape tomatoes |
1 tablespoon(s) minced fresh basil |
Directions:
1. • Bake potato wedges according to package directions.
2. • Meanwhile, sprinkle steaks with salt and pepper. In a 10-inch cast-iron skillet, brown steaks in 2 tablespoons butter. Add tomatoes to skillet. Bake, uncovered, at 425° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. • In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.
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