Beef Tenderloin with Rosemary and Thyme Butter

The herb butter perfectly seasons this tender steak. 

Beef Tenderloin with Rosemary and Thyme Butter

Ingredients
4 8 ounce tenderloin steaks
2 tablespoons butter, softened, divided use
1/2 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme, chopped
1 clove garlic, minced
2 teaspoon salt
1/2 teaspoon pepper

Directions
Remove steaks from the refrigerator about 30 minutes before cooking. 

In a small bowl, mash together half of the butter, rosemary, thyme and garlic.  Form into a log and refrigerate.

Preheat the oven to 400. Trim any connective tissue around the edges of the steaks. Pat dry with paper towels. Season liberally with salt and pepper on all sides. Heat a large skillet over medium-high heat for 2-3 minutes, until very hot. Melt the remaining butter in the skillet. Add the steaks to the pan in a single layer. Sear for 2 minutes on each side.

Transfer the skillet to the preheated oven. Cook the steaks in the oven to the doneness you want. Use a meat thermometer to check for the right temperature — 120 for rare, 130 for medium rare, 140 for medium and 155 for medium well. 

Transfer the steaks to a plate. Slice the log of herb butter into four parts and place one on each steak. Let the steaks rest for 5 minutes before serving and slicing.