Ingredients
- 1 lb beef tenderloin (filet), cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
Instructions
- Pat beef pieces dry and season with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add beef in a single layer and sear for 2–3 minutes per side until browned.
- Remove beef and set aside.
- Reduce heat to medium and add butter to the same skillet.
- Add garlic and cook for about 30 seconds until fragrant.
- Stir in parsley, thyme, and rosemary.
- Return beef to the skillet and toss in the herb butter.
- Cook for 1–2 minutes until well coated and heated through.
- Serve immediately.
Notes
- Use a hot pan to achieve a proper sear.
- Avoid overcrowding the pan; cook in batches if needed.
- Do not overcook to maintain tenderness.
- Add a splash of beef broth for extra flavor if desired.
- A squeeze of lemon can brighten the dish.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently in a skillet with a bit of butter.
- Best served fresh for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg
