Thick-cut beef tenderloin grilled over high heat for crisp grill marks and rested under butter. A simple, high-protein, gluten-free steak plate.
Ingredients
Instructions
- 1
Take the tenderloin steaks out of the fridge 30 minutes before cooking, pat dry and brush each side with olive oil.
- 2
Heat a grill pan or charcoal grill over high heat for 5 minutes. Salt both sides of the steaks just before cooking.
- 3
Place the steaks on the grill; after 2 minutes rotate them 90 degrees for crosshatch marks, cook 2 more minutes, then flip and cook the other side the same way for 4 minutes (medium-rare).
- 4
Transfer to a board, top each steak with a quarter of the butter and rest for 5 minutes.
- 5
Sprinkle with black pepper and serve whole or in thick slices.
Nutrition
Per serving
| Calories | 403 kcal |
|---|---|
| Protein | 50 g |
| Carbs | 0 g |
| Fat | 23 g |
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