30 min
Beef Tenderloin with Parsley & Garlic Butter
Did you know it was so easy to make your very own homemade flavoured butter? Our Garlic and Parsley compound butter recipe is set to transform your summer barbecues and weekday steak dinners with a delectable French flair. Today, we're working with a prime cut of Blond d'Aquitaine French Beef cooked à la plancha... Simply magnifique!
Temps de préparation
30 min
Ingrédients Pour
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4 cloves
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100 ml
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1 bunch
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x 4
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Préparation
1
Pour the oil into a saucepan with the whole peeled garlic cloves. Heat for 20 minutes over a low heat, until the garlic is soft.
2
Meanwhile, finely chop the parsley. Place the butter, garlic confit, parsley and Abondance in a blender. Season and blend until smooth and glossy.
3
Take the meat out of the fridge an hour before cooking and season.
4
Cook the meat for about 10 minutes on each side. Serve with a quenelle of parsley butter.
Serve with grilled vegetables or a salad.
Bon appétit!
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