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Grass-Fed Filet with Peppercorn, Garlic Butter, Potatoes & Asparagus


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Grass-Fed Filet with Peppercorn, Garlic Butter, Potatoes & Asparagus

Ingredients

  • 2 Laura's Lean Grass-Fed Tenderloins (6 ounce cuts)
  • 1 tbsp Butter (softened)
  • 1 Small garlic clove (minced)
  • 12 ozs Baby potatoes
  • 8 ozs Asparagus (trimmed)
  • 1 tsp Vegetable oil
  • 1 tsp Peppercorns (whole)
  • Salt and pepper to taste
Yield
Servings:
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes

Preparation

Instructions

Preheat the oven to 450ºF.
 
In a small bowl, mix together the butter, garlic, salt, and pepper.  Divide the butter into 2 dollops and place on a small piece of parchment paper. Transfer to the freezer.  These will go on the steaks when they are finished cooking.
 
Place the potatoes in a medium pot, cover with water, and season generously with salt.  Place over a high heat and bring to a boil.  Reduce the heat to a simmer and cook until tender, about 5 minutes. Remove the potatoes from the water with a slotted spoon, reserving the water.  Cover the potatoes and set aside at room temperature.
 
Bring the pot of water back to a boil over high heat. Prepare a bowl of ice water to cool the asparagus.  Add the asparagus to the water and cook for 3 minutes, then transfer to the bowl of ice water until cool, reserving the hot water and covering with a lid.  Drain the asparagus from the ice water and set aside.
 
Place the peppercorns in a mortar and pestle or on a cutting board.  Crush the peppercorns with the mortar and pestle or using the back of a large spoon. Season the tenderloin generously with salt, then sprinkle with the cracked peppercorns. 
 
Place a large skillet over high heat.  Add the vegetable oil followed by the tenderloin to the skillet.  Sear on one side, then flip, cooking about 6 minutes per side.  Transfer to the oven and cook until you achieve your desired doneness, about 6 minutes for medium-rare.
 
Transfer the tenderloins to a plate to rest for 5 minutes. While the meat is resting, reheat the asparagus in the reserved hot water.  Place the steak, asparagus, and potatoes on a plate.  Season the vegetables with salt and pepper and top each steak with a dollop of cold garlic butter.  Enjoy!


Nutritional Analysis Per Serving

  • Calories: 421.00
  • Total Fat Content: 17.00g
  • Saturated Fat Content: 8.00g
  • Cholesterol Content: 121.00mg
  • Sodium Content: 615.00mg
  • Carbohydrate Content: 30.00g
  • Fiber Content: 6.00g
  • Sugar Content: 3.00g
  • Protein Content: 40.00g