Tenderloin Steaks with Marrow Butter

Difficulty:
1/5

Here at Gusto, we love a good steak. We’ve grilled, seared, and basted tenderloin steaks every which way, and we’re here to tell you… this might be our favorite!

 

Ingredients:

  • 4 ounces (113 g) marrow, roasted and removed from bones, rendered fat reserved
  • 8 ounces (227 g) room temperature butter
  • 1 tablespoon (15 ml) finely minced shallot
  • 1 cup (240 ml) chopped chives
  • ½ lemon, juice
  • Salt and pepper
  • 4x 6-8 ounce (170-227g) tenderloin steaks
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) sherry vinegar
  • 4 cups frisée, washed and dried

 

Method:

  • In a bowl, combine the cooled marrow, butter, shallot, chives, and lemon juice. Season with salt and pepper and mix well. Set aside until needed.
  • Season the steaks well with salt and pepper. Warm the reserved marrow fat in a cast iron skillet over medium-high heat.
  • Sear the steaks well on both sides, 2 ½ – 3 minutes per side for medium-rare. Baste the steaks with the marrow fat while they cook.
  • Transfer the steaks to a board and allow to rest for 2-3 minutes.
  • Drizzle the olive oil and vinegar over the lettuce, season with salt and pepper and toss.
  • Serve the steaks alongside the salad with a dollop of marrow butter melting on top.