Goya Recipe + Savory Beef Tenderloin

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.

Recipe by:
Calories:-
Savory Beef Tenderloin
Prep:5m
Ready in:20m
Serving:4 servings

Ingredients

  • 4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick
  • Goya Adobo with Pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon Goya Extra Virgin Olive Oil
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon finely chopped fresh parsley

Cooking Directions

  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.
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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