Shelly's Recipe

BEEF TENDERLOIN STEAKS WITH CAESAR BUTTER

Category: Beef Steaks

Caesar Butter
1 anchovy fillet, finely chopped
2 tbsp finely chopped Italian parsley and grated Parmesan cheese
1 tsp Dijon mustard, grated lemon peel, minced garlic and pepper
1/4 tsp kosher salt and Worcestershire sauce
1/2 cup unsalted butter, cut up, softened

Steaks
4 (6-oz) beef tenderloin steaks (1 1/2 inch thick)
1 tbsp olive oil
2 tsp chopped fresh rosemary
1/2 tsp kosher salt and ground pepper

In small bowl, stir together all Caesar butter ingredients except butter. Stir in butter until mixture is well-blended. Spread 12 inch sheet of plastic wrap on work surface; scrape butter onto plastic wrap. Shape and roll into log 1 1/2 to 2 inch thick. Refrigerate. (Butter can be prepared and refrigerated up to 2 weeks ahead or frozen up to 2 months ahead.)

Heat grill. Brush both sides of steaks with oil; sprinkle with rosemary, 1/2 tsp salt and 1/2 tsp pepper. Place steaks grill 4 to 6 inch from medium coals; cover grill. Grill 12 to 15 minutes for medium-rare or until of desired doneness, turning once. Top each steak with 1 (1/4 inch) slice butter; let stand 5 minutes. Serves 4