This Sliced Tenderloin Steak in Butter Sauce is a very simple way to prepare your steaks, you cook it similarly but drench it in this delicious butter gravy
Cooking the perfect steak is an art, and the canvas is your plate. Enter the realm of culinary excellence with Sliced Tenderloin Steak in Garlic Butter Sauce, a dish that effortlessly marries the juiciness of tenderloin with the rich, garlicky creaminess of a simple butter sauce.
The beauty of steak lies in its versatility, a canvas awaiting the stroke of the right sauce. Gravies, cheese sauces, Worcestershire sauce, onions, miso, and ketchup all dance tantalizingly with steak, but there’s something special about the decadence of a buttery concoction. In this recipe, butter takes center stage, offering a luscious texture and a burst of garlicky goodness that elevates the steak to unparalleled heights.
To ensure every bite is a symphony of flavors, the beef is expertly sliced into smaller, bite-sized pieces. This isn’t just about convenience; it’s a deliberate choice to maximize the surface area for the sauce to coat. Each piece becomes a flavor bomb, absorbing the rich buttery essence and delivering a fuller, more satisfying taste experience with every mouthful.
The garlic butter sauce, with its velvety texture, seeps into the crevices of the tenderloin, creating a marriage of textures and tastes that is nothing short of divine. The simplicity of the ingredients allows the natural flavors of the beef to shine through, while the garlic adds a savory depth that will leave your taste buds yearning for more.
Whether you’re a seasoned chef or an aspiring home cook, Sliced Tenderloin Steak in Garlic Butter Sauce beckons you to indulge in a culinary journey where every element plays a crucial role. Elevate your steak experience with this delectable creation, where simplicity meets sophistication, and each bite is a celebration of culinary craftsmanship.
Generously season tenderloin steak cuts with salt and freshly ground black pepper then let it rest for 15 minutes in room temperature.
Place a heavy skillet in high heat then add a bit of oil, place steak and cook for 4 minutes on each side. Remove from skillet then let it rest for 5 minutes in a plate.
Slice the beef tenderloin pieces into bite sized cubes, reserve any liquid that comes out of it.
In a large sauce pan add butter and minced garlic, cook in low heat while agitating the sauce pan by moving it back and forth into the flame. Once garlic turns light brown gently sift the flour using a small sieve above the pan into the garlic butter mixture, mix to combine then add the reserved liquid from beef and cream, continue to cook for a minute or two in low heat until sauce becomes thick.
Add the sliced beef and mix it together with the butter sauce, remove from pan then serve.