The balance of sweet and spicy flavors in this compound butter adds a twist to a buttery, melt-in-your-mouth tenderloin. Check out our comprehensive guide on How to Cook Filet Mignon (Tenderloin).
- 4 Verde 100% Grass-Fed Tenderloin Steaks
- 1 stick of unsalted butter, softened
- 2 teaspoons maple syrup
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon sea salt
- Oil to coat an oven-safe cast-iron pan or grill pan
- Remove the butter from the refrigerator and leave it out until it softens.
- Mash the stick of butter together with the maple syrup, Cajun seasoning and sea salt. Use a
fork to incorporate the ingredients together.
- The butter can be made up to three days in advance. If you’re planning to use the butter later, roll it into a log, wrap it in plastic wrap and store in the refrigerator until you’re ready to use it.
- Season steaks with salt and pepper.
- Lightly coat a cast-iron pan or grill pan with your choice of oil.
- Preheat your oven to 400°F.
- On the stove, heat the pan to high.
- Add steaks to the pan and pan-sear for 2-2 ½ minutes on each side.
- Place the steaks in the pan into the preheated oven. They should take no more than 4 or 5 minutes to finish cooking to medium rare (135°F). We recommend using a meat thermometer to test for your desired doneness.
- If you made the butter in advance, remove it from the refrigerator while the steaks are finishing cooking and slice.
- If you’re using the butter right away, allow your steaks to rest for 10 minutes after removing from the oven. Spoon the butter on top of your tenderloin steaks and serve.