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Basil-Butter Steaks with Roasted Potatoes

Ingredients

  • 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

Directions

  • 1. Bake potato wedges according to package directions.
  • 2. 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°).
  • 3. In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.

Nutrition Facts

1 serving: 538 calories, 29g fat (13g saturated fat), 112mg cholesterol, 740mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 41g protein.

Reviews

Average Rating:
  • newcountrywife
    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!

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