We're almost afraid to share this with you, because there's a risk it might ruin food for you forever. This recipe has everything: high-end beef, garlic, butter, a smidgen of fresh produce in there for good measure...and that's pretty much all of your food groups. And we haven't even gotten to the flavor yet. Beef tenderloin cooked low and slow with MEATER and reverse seared is already a tasty treat, but slapping on some of our garlic butter makes for one of the most decadent, melt-in-your-mouth indulgences you'll ever have.
A classy cut of beef like this one deserves side dishes that are just as sophisticated. Sautéed vegetables will add color to your plate, and you can do your own elevated take on beef and potatoes with some cheesy scalloped potatoes. You won't want a wine that might overpower the more subtle flavor of the beef, so milder reds like pinot noir are a good idea.
Oil
Salt to Taste
Black Pepper to Taste
Garlic Butter
1 Cup Unsalted Butter
2 Tbsp Fresh Parsley
2 tsp Chives
4 Cloves Garlic
2 Tbsp Lemon Juice (About ½ Lemon)
1 tsp Salt Flakes
2 tsp White Pepper
Steak
Beef Tenderloin Steak
