Beef Tenderloin Medallions with Oregano Butter

Main Course

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

Serves 4


For the Steak and Marinade:

  • ¼ cup 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


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.


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