Beef Tenderloin Medallions with Oregano Butter

Main Course

Recipe courtesy of Secrets of the Southern Table by Virginia Willis, ©Houghton Mifflin Harcourt

Serves 4

Ingredients: 

For the Steak and Marinade:

  • ¼ cup pure olive oil
  • ¼ cup freshly squeezed lemon juice
  • 4 garlic cloves, mashed to a paste with salt
  • 2 teaspoons chopped fresh oregano
  • 4 (8-ounce) beef tenderloin steaks, about 2 inches thick

For the Oregano Butter:

  • 4 tablespoons(¼ cup) unsalted butter, at room temperature
  • 1 garlic clove, mashed to a paste with salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • Coarse kosher salt and freshly ground black pepper

Beef Tenderloin Medallions with Oregano Butter Beef Tenderloin Medallions with Oregano Butter

Click image to enlarge

Method: 

To marinate the steak, combine the oil, lemon juice, garlic, and oregano in a resealable container. Add the steaks to the marinade and turn to coat. Refrigerate for at least 2 hours.

Meanwhile, to make the oregano butter, use a rubber spat­ula to combine the butter, garlic, lemon juice, oregano, and parsley in a small bowl. Season with salt and pepper. Cover and keep at room temperature until ready to serve.

When ready to cook, heat the oven to 400°F.

Remove the tenderloins from the marinade, discarding the marinade. Pat the steaks dry with paper towels. Season the steaks on both sides with salt-but not pepper, as pepper will burn in the skillet. You can add pepper after the steaks have cooked.

Heat a large cast-iron skillet over high heat until very hot. Add the steaks to the pan and sear for 3 minutes on each side. Transfer to the oven and cook for 5 to 7 minutes for very rare (120°F) or 7 to 9 minutes for rare (130°F).

Remove the steaks from the oven and loosely cover the skillet with aluminum foil. Set aside to rest and let the juices redistribute, 2 to 3 minutes. Transfer the steaks to warmed plates and top each steak with 1 tablespoon of the oregano butter. Serve immediately.


 

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive