Beef with Smoked Tomato Butter
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Beef with Smoked Tomato Butter
Beef with Smoked Tomato Butter
Smoked Tomato Butter:
1 tbsp. unsalted butter, softened
1/2 tbsp California Sun-Dry Smoked Sun-Dried Tomatoes minced
pinch Isle of Capri Seasoned Salt

2 1-inch thick Raley's Beef tenderloin steaks California raised USDA choice
1/2 tsp. Isle of Capri Seasoned Salt
1/4 tsp. freshly ground pepper
1/2 tbsp. unsalted butter
1/2 cup beef stock
1/2 cup red wine
2 tsp. Dijon mustard
Chopped fresh rosemary (optional)

Prep: 15 minutes, Cook: 20 minutes, Serves: 2

1. Stir together all Smoked Tomato Butter ingredients in a small bowl. Set aside until ready to use (may be prepared several days in advance).

2. Season beef with salt and pepper. Melt butter in a medium skillet over medium-high heat. Add beef to skillet and cook for 2 minutes on each side or until nicely seared. Remove from skillet and add stock, wine and mustard. Cook for 5 minutes, then add beef back to skillet. Reduce heat and cook for 5 to 10 minutes more or until beef is cooked to your liking and wine mixture is reduced to a nice glaze. (Add additional stock if mixture cooks down too quickly and becomes dry.)

3. Place on 2 plates and top with Smoked Tomato Butter. Sprinkle with rosemary, if you like.  

Nutritional Information:
412 calories, 38 g protein, 20 g total fat (9 g sat., 0 g trans), 6 g carbohydrate, 1 g fiber, 1 g sugar, 126 mg cholesterol, 746 mg sodium, 9 points