Grassfed Tenderloin Steaks with Chimichurri Compound Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped shallots
- 1 tablespoon red wine vinegar
- 1 tablespoon coarsely chopped capers
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- Four 6-ounce Carman Ranch grassfed beef tenderloin steaks, preferably 1-1/2 to 2 inches
- 3 tablespoons olive oil
To make the herb butter, combine the butter, parsley, shallots, chives, thyme lemon zest and 1 tablespoon freshly squeezed lemon juice in a bowl. Mash the ingredients together with a fork or wooden spoon until well combined. Use plastic wrap or parchment paper to shape into a log, tightening the ends by twisting until it looks like a sausage. Refrigerate until ready to use, and for up to two weeks or freeze.
Position a rack in the center of the oven and heat the oven to 425°F. Rub the steaks generously and evenly with salt and pepper.
Heat the oil in 12-inch oven-safe skillet, preferably cast iron, over medium-high heat. When the oil shimmers, add the steaks and cook, flipping once, until browned on both sides, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until cooked to your desired temperature, about 2 minutes for rare or 125°F, or 3 minutes for medium rare or 130°F.
Lightly cover the steaks with foil and let rest for about 5 minutes. Serve the steaks topped with the Chimichurri Compound Butter.