This bold pan-seared dish centers on black pepper. Beef tenderloin is seared quickly in butter over high heat, browning lightly on the outside while staying juicy inside. It makes a quick, elegant choice for a special dinner.
Pat the tenderloin steaks dry with paper towels, let them come to room temperature, then press coarsely ground black pepper onto both sides.
Heat the butter until very hot in a large frying pan. Sear the tenderloin over high heat, leaving each side undisturbed for a few minutes; add the crushed garlic to the pan and let it release its aroma.
Remove the tenderloin from the pan and season with salt. Rest under foil for a few minutes, then serve hot.
Important: Pat the tenderloin dry with paper towels before putting it in the pan; moisture on the surface prevents searing. Allergen: contains dairy because of the butter. Caution: Leave each side undisturbed for a few minutes instead of turning the meat frequently.
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