Beef tenderloin steaks with compound butters

(Good Things Utah) — Chef Debbie Iverson of Harmons presented a steak dinner that will make any date fall in love. Follow us to learn how to cook this rich and flavorful dish at home.

Fillet of beef with compound butters

Ingredients

  • Four 2-inch-thick beef tenderloin steaks
  • 2 tablespoons high heat cooking oil
  • Salt
  • Ground fresh pepper

Instructions:

Take the steaks out of the fridge and place them on the counter for 1 hour before cooking. Prepare the compound butter and place it in the refrigerator.

When you are ready to cook the steaks, preheat the oven to 400°.

Heat a cast iron or ovenproof skillet over high heat. When hot, add just enough oil to coat the bottom of the pan. You don’t want to puddle.

Gently place the steaks in a hot skillet. Be sure to leave space between them. If there are too many people in the pan, the humidity will cause steaming rather than nice cooking. Sear for 2 minutes, flip the steaks and sear for another 2 minutes. Do the same on all sides.

Transfer the steaks to the oven. Keep the thermometer ready. After about 7 minutes, check the internal temperature. Here’s a chart so you know when to take the steaks out of the oven and let them rest. When checking the temperature, it’s best to check the thickest and most central part of the steak; preferably go to the side of the steak rather than the top. This is more precise and won’t harm the burn you made on top.

Remove from oven and top each steak with a thick slice of butter. Cover loosely with foil and let stand 8-10 minutes.

Compound Butters

Herb and Garlic Butter

Ingredients:

  • 4 oz (1/2 cup) softened butter
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon of white pepper
  • Finishing salt (Maldon type)

Instructions:

Mix butter, garlic, thyme, chives, oregano and pepper. Add desired salt.

Place on a piece of plastic wrap and roll into a log. Twist ends to seal well. Refrigerate for at least half an hour.

Blackberry Blue cheese Butter

Ingredients:

  • 4 oz (1/2 cup) softened butter
  • ½ teaspoon of white pepper
  • 2 tablespoons pepper jelly
  • 2-3 tbsp canned seedless blackberries
  • 1 jalapeno pepper, finely chopped
  • 1-2 oz crumbled blue cheese
  • Finishing salt (Maldon type)

Instructions:

Mix butter, pepper, chili jelly, blackberry jams and jalapeno pepper until well blended. Stir in blue cheese and salt.

Place on a piece of plastic wrap and roll into a log. Twist ends to seal well. Refrigerate for at least half an hour.

Demi-glace butter

Ingredients:

  • 4 oz (1/2 cup) softened butter
  • 1 cup beef broth
  • Splash of red wine vinegar
  • Ground fresh pepper
  • Finishing salt (Maldon type)

Instructions:

Simmer 1 cup beef broth until reduced to about ¼ cup. Set aside and let cool.

In a small mixing bowl, add the butter and stir until smooth. Add 2 tablespoons of reduced broth. Add a dash of red wine vinegar, pepper and salt. Taste and if necessary add a little more reduced broth at a time.

Place on a piece of plastic wrap and roll into a log. Twist ends to seal well. Refrigerate for at least half an hour.

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Dino S. Williams