Sunday, August 17, 2008

Tenderloin with Roasted Garlic Parmesan Butter

Roast a couple heads of garlic by drizzling them with olive oil and wrapping tightly in foil. Roast in a 350 degree oven for about 1/2 hour. The cloves of garlic become soft and sweet. When the heads of garlic are roasted, gently squeeze the cloves out of the skins, being careful to try and keep the cloves whole. Stew the roasted and peeled cloves of garlic in 1 cup of butter for about 5 minutes over very low heat.

Grill your steaks to desired doneness and spoon the garlic butter with a few cloves of garlic over the steaks and spoon some freshly grated parmesan over the top. Really simple and delicious. Needless to say this garlic butter is delicious on all sorts of other dishes such as steamed green beans or asparagus or fish fillets. I probably wouldn't use the parmesan cheese on any fish preparations.

1 comment:

Kevin said...

Looks like you've been perusing Paula Deens cook book......butter is one of the main food groups w/her.......and , everything is better w/butter on it.