Herb-dipped tenderloin steaks

Name: Herb-dipped tenderloin steaks
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon neutral oil, such as canola or grapeseed; 1 tablespoon neutral oil, such as canola or grapeseed; 1 tablespoon neutral oil, such as canola or grapeseed; 1 cup mixed tender herb leaves, such as basil, chives, chervil, parsley, and tarragon; 1 cup mixed tender herb leaves, such as basil, chives, chervil, parsley, and tarragon; 1 cup mixed tender herb leaves, such as basil, chives, chervil, parsley, and tarragon; 4 tenderloin steaks (each about 6 to 8 ounces); Salt and coarsely ground black pepper; 1 cup mixed tender herb leaves, such as basil, chives, chervil, parsley, and tarragon; 1 cup mixed tender herb leaves, such as basil, chives, chervil, parsley, and tarragon; 1 cup mixed tender herb leaves, such as basil, chives, chervil, parsley, and tarragon; Salt and coarsely ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Use any herbs you like here, as long as they are tender (don’t, for example, use rosemary or bay leaves).

Ingredients

1 tablespoon butter
1 tablespoon neutral oil, such as canola or grapeseed

Main course
Gluten-free

Method

Put the butter and oil in a large skillet and turn the heat to medium-high. When the butter melts, add the steaks and turn the heat to high. Sear on the first side for about 3 minutes, then turn and sear on the second side for 2 to 3 minutes. Lower the heat and cook until the steaks reach your chosen level of doneness, about 8 minutes total for medium-rare.
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