Beef Tenderloin, Southwestern |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is part of a recipe I took from Cuisine at Home. They served the meat over southwestern flavored mashed potatoes-I'd like plain mashed or maybe garlic mashed potatoes. They also had spinach and tomatoes on it which I don't want either. I haven't made it yet. Ingredients:
2 teaspoons brown sugar |
1 teaspoon kosher salt |
1 teaspoon paprika |
1/2 teaspoon chili powder |
1/2 teaspoon black pepper |
8 ounces beef tenderloin (4 filets, 2 oz. each) |
Directions:
1. Combine brown sugar, salt, and spices for the steaks in a bowl; coat filets on both sides with the spice rub.
2. Heat 1 tablespoon oil in a saute pan over medium-high heat, add the steaks, and saute 2-3 minutes per side for medium-rare or to desired doneness.
3. Remove from pan; keep warm.
4. Top each steak with 1 teaspoon compound butter (1 stick unsalted butter, softened; 1 TBL fresh minced parsley; 1 teaspoons lemon zest, minced; 2 TBL fresh lemon juice; 1/4 teaspoons kosher salt-combine all ingredients until incorporated, roll and chill until firm.).
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