Cast Iron Beef Tenderloin with Rosemary & Sage
I didn't grow up eating meat. Well, that's debatable. I did sneak it at my friend's house's from time to time (that was a thrill!), but I certainly didn't eat it or learn how to cook it at home as I did other foods. That being said, I'm still learning about the vast world and ways of cooking meat, which I find to be quite fascinating and enjoyable, especially the more complicated dishes.
This grilled beef tenderloin with rosemary and sage, on the other hand, was super quick and easy to prepare. It was the first time I made beef tenderloin, and I'm proud to say that it turned out delectable -- perfectly tender, outrageously flavorful and juicy.
I grilled it on a cast iron skillet, since cast iron can take on and retain high heat (and those perfectly tender, juicy, delicious steaks come from being seared on very high heat). If you don't have a cast iron pan, not to worry. You can really use any skillet, but I do recommend investing in a cast iron pan (or dare I say a set of them) someday soon. Here are 10 reasons why cooking with cast iron is so great.
Back to the wonderful tenderloin. If you're in a rush to prepare dinner for yourself or for guests but want to make something seemingly fancy, this dish is the way to go. It was so easy to make, and it literally took 10 minutes.
Serve with your choice of veggies and potatoes, or even better (if you have time), my simple sweet pea risotto. They pair perfectly together.
Prep time: 5 minutes
Cook time: About 10 minutes
2 8 oz. organic, grass-fed beef tenderloin steaks
Salt and pepper
1 1/2 tablespoons butter
2 sprigs fresh rosemary
2 sprigs fresh sage
1. Take the steaks out of the fridge and let them come to room temperature (20-30 minutes).
2. Season the steaks liberally with salt and pepper.
3. Heat butter in a cast iron skillet over medium-high heat. When the butter becomes hot, place the steaks in the pan and grill on one side, undisturbed, for 4-5 minutes. Flip the steaks, and place the sprigs of rosemary and sage around them. Sear for an additional 4-5 minutes. To ensure the rosemary and sage don't burn, use a spatula to move them around as the steaks are cooking.
4. Turn off flame, pick up the skillet (with an oven mit!), and tilt it so that the juices of the butter, rosemary and sage cover the steaks. Alternatively, you can use a spoon to do this (like basting).
5. Let the steak rest for five minutes. Slice and serve immediately.