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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Pan-Fried Beef Tenderloin

Allowing the steaks to come to room temperature for an hour before cooking is the secret to evenly cooked meat. Plus, it gives them time to marinate.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 4 (serving size: 1 steak)
  • Hands-on:5 Minutes
  • Total:1 Hour, 16 Minutes

Ingredients

  • 2 tablespoons coarsely chopped fresh rosemary
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon grated lemon rind
  • 2 garlic cloves, minced
  • 4 (4-ounce) beef tenderloin steaks, trimmed

Preparation

1. Combine first 5 ingredients in a small baking dish. Add steaks to marinade, turning to coat. Cover and marinate steaks at room temperature 1 hour, turning occasionally.

2. Heat a cast-iron skillet over medium-high heat. Remove steaks from dish; discard marinade. Place steaks in pan; cook, without disturbing, 2 minutes or until steaks release easily from bottom of pan. Turn steaks over; cook 2 minutes. Turn steaks over, and cook an additional 2 minutes or until desired degree of doneness. Let stand 5 minutes.

Kids Can Help: Rosemary is a fragrant and easy herb for kids to handle. They can pick the leaves off for you by pulling them in the opposite direction in which they grow. Voilà! It's ready to use.

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 0.0%
  • Fat: 14.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 1g
  • Protein: 25.2g
  • Carbohydrate: 0.8g
  • Fiber: 0.2g
  • Cholesterol: 76mg
  • Iron: 1.9mg
  • Sodium: 544mg
  • Calcium: 34mg
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Pan-Fried Beef Tenderloin recipe

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