Herbes de Provence Seared Steak



2 1/3 to1/2-pound beef tenderloin tips
Kosher salt
Freshly cracked black pepper
2 stems rosemary, chopped
15 stems thyme, chopped
9 sage leaves, chopped
2 stems savory, chopped
4 cloves garlic, grated
2 tablespoons olive oil


1) Preheat the oven to 400°F.  Take the meat out of the fridge 15 minutes before you want to use it, to take the chill off.  Pat the meat dry on a paper towel, and salt and pepper it well on all sides.

2) To make the rub, chop all the herbs and grate the garlic.  Mix them with the olive oil in a small bowl.  Use your fingers to rub the rub all over the meat.

3) Preheat a grill pan on medium-high heat until very hot.  Sear the meat 3 minutes on each of its four sides, until a golden-brown crust has formed.  Sear it an additional minute on the flat end of the tenderloin.  Remove the meat to a small rimmed baking sheet, and bake in the oven for 4 to 6 minutes, until the internal temperature of the meat reaches 130°F for a medium steak.  Allow the meat to rest 10 minutes before slicing. Serve it with whipped potatoes with butter and grilled asparagus.

-recipe by Nicole Santos


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