When cooking for friends or family this holiday season, you want your meals to be memorable and delicious, but inevitably you'll be pressed for time.
Safeway and Albertsons Executive Chef Jeff Anderson has a suggestion that will make everybody happy. His Tenderloin Steak with Hickory Smoked Bacon Dijon Butter looks and tastes expensive, but will save you both time and money.
Open Nature® Tenderloin Steak with Hickory Smoked Bacon-Dijon Mustard Butter
Serves: 4, 6 ounces per person
Hickory Smoked Bacon-Dijon Butter
- ½ Cup Organics Unsalted Butter
- 1 ½ Tbs Dijon Mustard
- 2 Hickory Smoked Bacon, cooked, cooled and minced
- Pinch Fresh Ground Black Pepper
- Pinch Kosher Salt
- Soften butter to room temperature. In a small mixing bowl combine butter, dijon mustard, minced bacon, and seasoning.
- Mix to blend evenly, reserve for immediate use or store refrigerated for up to 3 days.
Open Nature® Tenderloin Steaks
- 4 Open Nature Tenderloin Steak (approx. 6 ounces per person) cut horizontally into 1 inch thick medallions
- 4 Fresh Garlic Cloves, cut into thin slivers
- 2 Fresh Rosemary Sprigs, cut into 1-inch sections
- Pinch of Kosher Salt
- Pinch of Fresh Ground Black Pepper
- 2 Tbs Olive oil
- ½ Cup Hickory Smoked Bacon Dijon Butter
- 1 Insta-read digital read thermometer
- Split the steaks into medallions, approx. 3-4 ounce per medallion.
- Use a small tipped knife to make incisions into the medallion and insert garlic cloves and sections of rosemary.
- Season steaks with salt and pepper.
- Dress steaks with 1 tbl olive oil, reserve the other for the pan
- Heat a heavy bottom cast iron pan or grill pan over high heat.
- Add oil, add seasoned steaks.
- Cook for approx. 2-3 minutes per side
- Take internal temperature of the medallion, remove from pan once temperature reaches 128 'f for medium rare/medium. Spread Bacon Dijon butter over top of the roast.
- Transfer steak to plate and top with Hickory Smoked Bacon-Dijon Butter, let the butter melt and the steak rest for 3-4 minutes prior to serving.
- Use a cast iron pan for hot even sear of the steak.
- remake the Bacon Dijon Butter and roll in parchment paper, form into even "log", refrigerate and slice into coins for top of the steaks.
- Serve this with sautéed green beans and your favorite mashed red skin potatoes, add some horseradish for extra spice.
- Pre-mix the butter a day or two in advance of cooking your meal.