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Basil-Butter Steaks with Roasted Potatoes

Source of Recipe

Sue Edwards


List of Ingredients

Basil-Butter Steaks with Roasted Potatoes


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



Recipe


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.