Basil-Butter Steaks with Roasted Potatoes
Total TimePrep/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-in. cast-iron or other ovenproof skillet, brown steaks in 2 tablespoons butter. Add tomatoes to skillet. Bake, uncovered, at 425° until meat reaches desired doneness, 15-20 minutes (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.
Nutrition Facts1 serving: 538 calories, 29g fat (13g saturated fat), 112mg cholesterol, 740mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 41g protein.
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Jul 28, 2011
This was very good! It was so simple to make and the steaks were very tender and juicy. The only thing I would change is that I would add a bit more flavor. I did add some seasoning salt and chopped green onion, but I think it still needed a bit more. Still, the steaks were very tender and this is a great busy weeknight dinner!