Savory Beef Tenderloin

Savory Beef Tenderloin

8
Goya 0

"Almost any recipe that calls for salt and pepper will taste even better when seasoned with GOYA® Adobo, instead. Here, we simply shake on our special seasoning--the perfect blend of salt, pepper, garlic, oregano and other Latin spices--to make a great piece of meat taste spectacular."

Ingredients 20 m {{adjustedServings}} servings

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Directions

  • Prep

  • Ready In

  1. Season beef with adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm.
  2. Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.
  3. Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.
Tips & Tricks
Beef Tips

See how to make saucy, melt-in-your mouth beef tips.

Individual Beef Wellingtons

See how to make an impressive dinner-party entrée.

Footnotes

  • Cooking Tip from LA COCINA GOYA
  • Perfectly Seared Meat: For the most mouth-watering steaks, the key is searing the meat, that is, cooking it on a hot pan until a brown and crunchy crust develops. To make sure your steak sizzles, instead of steams, follow these simple steps:
  • First, pat the meat dry with a paper towel before seasoning with adobo. Next, "preheat" your skillet on the stove before adding the oil (it's hot enough when you hold your hand 6 inches from the pan, and your hand feels too hot after 5 seconds). Then, add the oil and butter. Once the butter melts and foams, and the oil gets shimmery, add the meat (two steaks at a time per 8-inch pan).
  • This combination of a hot pan, hot oil and dried meat that doesn't crowd the pan will guarantee a restaurant-quality sear.
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Reviews 8

  1. 8 Ratings

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KellersKitchen426
1/3/2011

Needed a little more moisture added, but very delisious!The crust on the meat was wonderful--I followed a suggestion from the chef.

Stacey
11/21/2013

Just used salt & pepper. Cooked then added garlic butter on top. Fabulous!!

jgoff22
1/20/2014

Really good! I cooked the garlic in with the beef which was probably a bad idea. I thought I could save time. But I did sauté some squash in the leftover sauce, and it was amazing! Also, used some of the remaining sauce on the beef. Definitely add the sauce later! But the taste was yummy!