Savory Beef Tenderloin

Savory Beef Tenderloin
Savory Beef Tenderloin

Print Recipe

Prep time

5m

Total time

20m

Yields

4

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

The Tastiest Beef Tenderloin Steaks!

GOYA® Adobo All-Purpose Seasoning with Pepper is the secret ingredient in this elegant recipe for beef tenderloin steaks. A super-flavorful seasoning blend of salt, pepper, garlic, and authentic Latin spices, Adobo makes almost any recipe that calls for salt and pepper taste even better.

Simply season the steaks on both sides with Adobo. Sauté until a savory crust forms and the steaks are cooked through. Top with a vibrant mix of chopped garlic and parsley. That’s all it takes to make a great piece of meat taste absolutely spectacular!

More
  • Ingredients
  • Directions

Ingredients

Hide Products

4

beef tenderloin steaks (6 oz. each), about 1 ½" thick

2 tbsp.

butter

1 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

2

cloves garlic, thinly sliced

1 tbsp.

finely chopped fresh parsley 

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

Step 1

Season beef with Adobo on both sides. Heat butter and oil in large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to plate; cover with foil to keep warm.

Step 2

Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.

Step 3

Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.

Tip by La Cocina Goya

Perfectly Seared Meat

For the most mouth-watering steaks, the key is searing the meat, that is, cooking it on a hot pan until a brown and crunchy crust develops. To make sure your steak sizzles, instead of steams, follow these simple steps:

First, pat the meat dry with a paper towel before seasoning with adobo. Next, “preheat” your skillet on the stove before adding the oil (it’s hot enough when you hold your hand 6” from the pan, and your hand feels too hot after 5 seconds). Then, add the oil and butter. Once the butter melts and foams, and the oil gets shimmery, add the meat (two steaks at a time per 8” pan).

This combination of a hot pan, hot oil and dried meat that doesn’t crowd the pan will guarantee a restaurant-quality sear.

Recipe Tags

Main Dishes Under 20

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print