4 Servings 5 min Cook
8 Tbsp Butter
2/3 Cloves, minced Garlic
28 Oz Beef Tenderloin
1 Tbsp Olive Oil
2 Dash Pepper
2 Large Scallions
Makes 4 steaks, assuming each steak is about 7oz (220g).
Place butter in a mixing bowl and using a fork, beat until soft.
Add crushed garlic and chopped scallions (spring onions) and mix.
Spoon butter mixture onto plastic wrap and roll into a log cylindrical shape.
Refrigerate until firm (15 min).
Heat a frying pan over medium heat for 3-4 minutes until hot.
Brush meat with olive oil and sprinkle with pepper.
Place steaks in frying pan and cook without turning until juices rise to uncooked side, 1-2 minutes.
Then turn over and cook to your liking, 1 more minute for medium-rare or 2 minutes for medium to well-done.
Place steaks on serving plates, cut garlic butter into quarters and place one on each steak.
Serve with a salad.
