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.