Basil-Butter Steaks with Roasted Potatoes

Name: Basil-Butter Steaks with Roasted Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each); 5 Tbsps butter, divided; 1 Tbsp minced fresh basil; 473 milliliters grape tomatoes; 1 teaspoons pepper; 425 grams package frozen Parmesan and roasted garlic red potato wedges; 1 teaspoons salt

Basil-Butter Steaks with Roasted Potatoes

If you have about 30 minutes to spend in the kitchen, Basil-Butter Steaks with Roasted Potatoes might be an amazing gluten free and primal recipe to try. This recipe makes 4 servings with 633 calories, 57g of protein, and 28g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. It works well as a main course. This recipe from Taste of Home requires salt, butter, basil, and grape tomatoes. Users who liked this recipe also liked Basil-Butter Steaks with Roasted Potatoes - Digbi, Grilled Swordfish Steaks with Basil-Caper Butter, and Tenderloin Steaks with Gorgonzolan and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula.

Instructions

Bake potato wedges according to package directions.

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Potato

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Oven

Meanwhile, sprinkle steaks with salt and pepper. In a 10-inch cast-iron skillet, brown steaks in 2 tablespoons butter.

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Salt And Pepper

Butter

Steak

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Frying Pan

Add tomatoes to skillet.

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Tomato

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Frying Pan

Bake, uncovered, at 425° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

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Meat

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Kitchen Thermometer

Oven

In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.

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Potato

Butter

Steak

Basil

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Bowl

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Ingredients

Servings:

beef tenderloin steaks (1-1/4 inches thick and 6 ounces each)5Tbsps

butter, divided 1Tbsp

minced fresh basil 473milliliters

grape tomatoes 1teaspoons

pepper 425grams

package frozen Parmesan and roasted garlic red potato wedges 1teaspoons

salt

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.