Pan-Fried Beef Tenderloin – a delicious recipe with fresh rosemary, olive oil, kosher salt, lemon rind, garlic, beef tenderloin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine first 5 ingredients in a small baking dish. Add steaks to marinade, turning to coat. Cover and marinate steaks at room temperature 1 hour, turning occasionally.
2
Heat a cast-iron skillet over medium-high heat. Remove steaks from dish; discard marinade. Place steaks in pan; cook, without disturbing, 2 minutes or until steaks release easily from bottom of pan. Turn steaks over; cook 2 minutes. Turn steaks over, and cook an additional 2 minutes or until desired degree of doneness. Let stand 5 minutes.
3
Kids Can Help: Rosemary is a fragrant and easy herb for kids to handle. They can pick the leaves off for you by pulling them in the opposite direction in which they grow. Voila! It's ready to use.
422
kcal
Calories
26
g
Fat
18
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons coarsely chopped fresh rosemary, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon grated lemon rind, and more.
Yes, Pan-Fried Beef Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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