Name: Tenderloin Steaks with Rosemary Shallot Butter
Yield: 4
Ingredients: 4 Thousand Hills Tenderloin Steaks; 1 tbsp Thousand Hills Beef Tallow; 1 ½ tsp sea salt; 1 tsp freshly cracked black pepper; 1 tsp garlic powder; 1 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme, chopped; ¼ cup butter, softened; 1 shallot, finely minced; 1 garlic clove, minced; 1 tsp fresh rosemary, chopped; 1 tsp fresh thyme; Pinch of sea salt

Tenderloin Steaks with Rosemary Shallot Butter

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Author:

Thousand Hills

Servings

Quick elegant, and packed with flavor, these tenderloin steaks are seared to perfection and finished with a fragrant rosemary shallot butter—perfect for a weeknight dinner or a special occasion. Made with Thousand Hills regeneratively raised beef, every bite is rich and satisfying.

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Ingredients

4 Thousand Hills Tenderloin Steaks
1 tbsp Thousand Hills Beef Tallow
1 ½ tsp sea salt
1 tsp freshly cracked black pepper
1 tsp garlic powder
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, chopped

Rosemary Shallot Butter

¼ cup butter, softened
1 shallot, finely minced
1 garlic clove, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme
Pinch of sea salt

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Directions

In a small skillet, sauté minced shallot and garlic in 1 tsp beef tallow until fragrant and soft (1-2 minutes). Mix into the remaining softened beef tallow with rosemary, thyme, and sea salt. Set aside.
Pat steaks dry with paper towels. Rub lightly with beef tallow and season both sides with salt, pepper, garlic powder, rosemary, and thyme.
Heat a cast-iron skillet over medium-high and cook another 2-3 minutes per side, or until internal temperature reaches 130°F for medium-rare (135-140°F for medium).
Let rest 5 minutes. Top each steak with a small spoonful of rosemary shallot butter to melt over the top.