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Basil-Butter Steaks with Roasted Potatoes

 Basil-Butter Steaks with Roasted Potatoes
A few ingredients and 30 minutes are all you’ll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.


  • 1 package (15 ounces) frozen Parmesan and roasted garlic red potato wedges
  • 4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons butter, divided
  • 2 cups grape tomatoes
  • 1 tablespoon minced fresh basil


  • Bake potato wedges according to package directions.
  • Meanwhile, sprinkle steaks with salt and pepper. In a 10-inch
  • cast-iron skillet, brown steaks in 2 tablespoons butter. Add
  • tomatoes to skillet. Bake, uncovered, at 425° for 15-20 minutes
  • or until meat reaches desired doneness (for medium-rare, a
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°).
  • In a small bowl, combine basil and remaining butter. Spoon over
  • steaks and serve with potatoes. Yield: 4 servings.
Nutritional Facts: 1 serving equals 538 calories,

2 of 2

Basil-Butter Steaks with Roasted Potatoes (continued)

Nutritional Facts: 29 g fat (13 g saturated fat), 112 mg cholesterol, 740 mg sodium, 27 g carbohydrate, 3 g fiber, 41 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.