Pan-Seared Filets
There's no main course that can stand up to the flavor marvel of these Pan-Seared Filets. Perfectly seared steaks, with a deliciously rosy center, are just bursting with beef flavor. And all of that...
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Cooking tools:
- Instant-read thermometer
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Tongs
- Plate
- Refrigerator
- Paper towel
- Spatula
Ingredients
- 1/2 stick butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh tarragon, chopped
- 1/2 tablespoon garlic, minced
- 4 (10-ounce, 1 1/2-2-inch-thick) beef tenderloin filets
- salt, to taste
- black pepper, to taste
- 1 tablespoon vegetable or canola oil
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