Ingredients

2 ea. 8 oz Beef Tenderloin Filets

2 Tbs. Soy Sauce

½ Tbs. Olive Oil

As needed Salt and Pepper

2 Tbs Butter

1 ea. Garlic Clove

½ ea. Sprig Rosemary

Instructions

• Coat the filets with soy sauce and leave out at room temperature for 15 minutes

• Heat a saute pan on high 

• Season the steaks with salt and pepper, then lightly coat with olive oil

• Place the Steak in the pan, allowing the first side to sear to a nice dark brown.

• Lower the heat to low, allow the pan to cool down for 3 minutes, then flip the steak and add the butter, garlic and rosemary

• As the second side sears, use a spoon to ladle the butter over the top of the steak every  minute or two

• Depending on the cooked level you are looking for you may need to flip the steak one more time.

• Use an internal temperature probe (meat thermometer) to assist in knowing when to pull the steak out of the pan.  The below chart can be used as a guide of when to remove the steak, as the steak will continue to cook as it rests.

• • Rare: 95o—105o
  • Medium Rare – 105-115
  • Medium:120-130
  • Medium Well: 140-150
  • Well 160 plus
• Allow the steak to rest for 10 minutes before serving