Savory Beef Tenderloin
Ingredients20 m servings
- Season beef with adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm.
- Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.
- Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.
- Cooking Tip from LA COCINA GOYA
- Perfectly Seared Meat: For the most mouth-watering steaks, the key is searing the meat, that is, cooking it on a hot pan until a brown and crunchy crust develops. To make sure your steak sizzles, instead of steams, follow these simple steps:
- First, pat the meat dry with a paper towel before seasoning with adobo. Next, "preheat" your skillet on the stove before adding the oil (it's hot enough when you hold your hand 6 inches from the pan, and your hand feels too hot after 5 seconds). Then, add the oil and butter. Once the butter melts and foams, and the oil gets shimmery, add the meat (two steaks at a time per 8-inch pan).
- This combination of a hot pan, hot oil and dried meat that doesn't crowd the pan will guarantee a restaurant-quality sear.
ReviewsRead all reviews 13
Needed a little more moisture added, but very delisious!The crust on the meat was wonderful--I followed a suggestion from the chef.
Just used salt & pepper. Cooked then added garlic butter on top. Fabulous!!
Really good! I cooked the garlic in with the beef which was probably a bad idea. I thought I could save time. But I did sauté some squash in the leftover sauce, and it was amazing! Also, used so...
I can't believe how gaga my husband went over this meal. It was good for sure, but he said it rivaled his absolute favorite meals. Served it with a quinoa/orzo side mix, and a broccoli slaw with...
We usually grill steak, so I followed all the tips in this recipe and really appreciated the footnotes. I usually don't season my steak with anything more than salt, but my husband especially re...
I have to admit, we were pleasantly surprised by these steaks! I was in "blackening" mode and was afraid I'd overseasoned them w/GOYA Adobo (minus pepper because I hate black pepper). I scrape...
These were a hit in my house! I have already been asked to make them again, I rough chopped the garlic and added red pepper per request from my DH, but otherwise made exactly as stated - delicio...
loved the flavor on the steak and to be honest, we could've eaten the topping straight-up, with a spoon! served with green beans, but thinking next time a tomato-avocado salad with a lemony dre...