11 Feb | All

Beef Tenderloin Steaks with Charred Tomatoes and Parmesan

preparation time

15 minutes

cook time

10 minutes


2 servings

This speedy steak dinner with rustic Italian flavors is a wonderful main to share with the one you love on Valentine’s Day or a date night



2 Verde Grass-Fed Organic Beef Tenderloin Steaks, about 1 1/2-inch thick, at room temperature

1 1/4 tsp salt, divided

1/2 tsp black pepper

1/4 cup + 3 tbsp olive oil, divided

6 cloves garlic (whole)

10 sprigs fresh thyme

1 sprig fresh rosemary

1 cup cherry tomatoes

1 tsp balsamic vinegar

2 fresh basil leaves, torn

2 tbsp shaved Parmesan cheese

4 slices Italian bread, toasted



  1. Pat steaks dry with paper towel and season with 1 tsp salt and pepper.
  2. In medium cast-iron skillet set over medium-high heat, add 1/4 cup oil. Add garlic cloves, thyme and rosemary. Push sprigs to side of skillet and add steaks; cook, turning once, for 4 to 6 minutes for medium rare (or cook to preferred doneness). Remove steaks from skillet and let rest for 5 minutes. Transfer garlic to a small bowl (discard herbs) and clean cooled skillet.
  3. Add tomatoes and 1 tbsp oil to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until tomatoes start to blister. Season with remaining salt. Transfer to another small bowl. Toss with vinegar and basil; set aside.
  4. Divide steaks, tomato mixture and reserved garlic between two plates. Sprinkle with shaved Parmesan and drizzle with remaining oil. Serve with crusty bread.


To check doneness for steak, insert instant-read thermometer sideways into center of steak until temperature registers 120F to 130°F for rare, 130°F to 135°F for medium-rare, 135°F to 145F for medium, 145°F to 155°F for medium-well and 155°F and higher for well done.