Beef Tenderloin, Southwestern

1. 1

   Combine brown sugar, salt, and spices for the steaks in a bowl; coat filets on both sides with the spice rub.

2. 2

   Heat 1 tablespoon oil in a saute pan over medium-high heat, add the steaks, and saute 2-3 minutes per side for medium-rare or to desired doneness.

3. 3

   Remove from pan; keep warm.

4. 4

   Top each steak with 1 teaspoon compound butter (1 stick unsalted butter, softened; 1 TBL fresh minced parsley; 1 teaspoons lemon zest, minced; 2 TBL fresh lemon juice; 1/4 teaspoons kosher salt--combine all ingredients until incorporated, roll and chill until firm.

5. 5

   ).

* Per serving · 4 servings · Values may vary.

No additional tips available.