Mushroom Crusted Beef Tenderloin

  • Origin :
  • Recipe Type :
  • Preparation Time : 15m
  • Cooking Time : 15m
  • Diet Type : A BloodType
  • Properties : Low carb, No sodium, No pork, No chicken, No grains, No oil, No fruits, High fat, No glutten, High protein, No sugar

Ingredients

  • 0.5 Cup Butter
  • 2 Tbsp Chives
  • 1 Tbsp Tarragon
  • 0.5 Tsp Garlic
  • 4 Beef
  • 1 Ground Black Pepper
  • 1 Mushrooms


Directions

Mix The Butter, Chives, Tarragon, And Garlic Together In A Bowl Until Well-Blended. Place The Butter Mixture On A Large Piece Of Plastic Wrap. Wrap The Butter With The Plastic And Shape It Into A Log About 1-Inch Thick. Place The Log In The Refrigerator To Chill. Season The Beef Tenderloin Steaks With Salt And Black Pepper. Place The Dried Mushrooms In A Spice Grinder Or Food Processor. Process Until The Mushrooms Are Finely Ground. Spread Some Of The Ground Mushroom On A Plate. Press Each Steak Into The Mushroom Powder Until Well Coated, Adding More Mushroom To The Plate As Necessary. Melt About 2 Tablespoons Herb Butter In A Large Skillet Over Medium Heat. Arrange The Steaks In The Skillet And Cook Until They Start To Firm, And Are Reddish-Pink And Juicy In The Center, About 6 Minutes Per Side. An Instant-Read Thermometer Inserted Into The Center Should Read 130 Degrees F (54 Degrees C) For Medium Rare, 140 Degrees F (60 Degrees C) For Medium. Top Each Steak With 1 Teaspoon Herb Butter Before Serving.

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