Beef Tenderloin Steaks with Simple Herb Butter

This is a meal built on restraint. Good beef, gentle heat, and a small amount of herbed butter — nothing more than what’s needed to let the flavor speak clearly.

Ingredients

• Beef tenderloin steaks, cut thick
• Neutral oil (rapeseed or sunflower)
• Salt
• Freshly ground black pepper

Herb butter

• Soft butter
• Fresh parsley, finely chopped
• Fresh thyme leaves
• A small clove of garlic, finely grated
• A pinch of salt

Instructions

1. Start with the butter. Mix the softened butter with herbs, garlic, and salt. Shape roughly or keep it soft, then set aside.
2. Take the steaks out of the fridge early so they lose their chill.
3. Pat the meat dry and season generously with salt and pepper on both sides.
4. Heat a heavy pan until hot. Add oil, then place the steaks in without moving them.
5. Sear until a deep crust forms, then turn and cook briefly on the other side.
6. Add a small knob of herb butter to the pan and let it melt over the steaks.
7. Remove the meat and let it rest quietly for a few minutes before serving.

Tips:

• Don’t overcrowd the pan — space keeps the crust clean.
• Resting matters more than exact timing.
• Keep the butter simple; too many herbs blur the taste of the beef.

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