Steak with Beef Tenderloin

Steak with Beef Tenderloin

Americans love steaks. You’ll understand why by preparing beef tenderloin according to our recipe.


Beef Tenderloin Steak

  • beef broth: 400 ml
  • red wine: 400 ml
  • oil: 2 tablespoons
  • black pepper: a pinch
  • beef tenderloin: 1 kg
  • salt: a pinch
  • soy sauce: 20 g

Herb Butter

  • garlic cloves: 3 pieces
  • butter: 150 g
  • dried oregano: 3 teaspoons
  • fresh basil: 12 g
  • parsley: 10 g


Finely chop all herbs and garlic cloves and combine with softened butter. Season with a pinch of salt. Transfer the prepared butter onto plastic wrap, wrap it, and shape it into a uniform cylinder. Chill in the refrigerator to set.

Divide the tenderloin into 6 steaks. Set aside for half an hour at room temperature.

Rub the steaks with oil and season with salt and pepper. Heat the remaining oil in a skillet and fry the steaks for about 3 minutes on each side.

Remove the steaks from the pan and let them rest. Meanwhile, pour wine into the pan where the steaks were cooked, scraping the bottom of the pan, and heat over high heat. Add beef broth and soy sauce, and wait until the sauce thickens.


Place a portion of sauce on the plate. Arrange the meat on top of the sauce. Place a portion of herb butter on each piece of meat.

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