Savory Beef Tenderloin Best Dishes

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Savory Beef Tenderloin

"Almost any recipe that requires salt and pepper will taste even higher whilst pro with GOYA® Adobo, rather. Here, we virtually shake on our unique seasoning--the precise combination of salt, pepper, garlic, oregano and other Latin spices--to make a terrific piece of meat taste magnificent."

Ingredients :

4 (6 ounce) pork tenderloin steaks, approximately 1 half of-inch thick
Goya Adobo with Pepper, to flavor
2 tablespoons butter
1 tablespoon Goya Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh parsley

Instructions :

Prep : 5M	Cook : 4M	Ready in : 20M

Season pork with adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook dinner till nicely browned and medium uncommon, flipping once, approximately 6 mins. Transfer meat to a plate; cover with foil to maintain heat.
Lower heat to medium. Add garlic to skillet and cook until mild golden brown, about 1 minute. Add parsley and cook dinner 30 seconds more.
Divide steaks lightly amongst serving dishes. Top steaks evenly with garlic aggregate.

Notes :

Perfectly Seared Meat: For the maximum mouth-watering steaks, the secret is searing the meat, that is, cooking it on a warm pan till a brown and crunchy crust develops. To ensure your steak sizzles, as opposed to steams, observe these easy steps:
First, pat the meat dry with a paper towel before seasoning with adobo. Next, "preheat" your skillet at the stove earlier than including the oil (it is hot sufficient whilst you maintain your hand 6 inches from the pan, and your hand feels too hot after five seconds). Then, add the oil and butter. Once the butter melts and foams, and the oil receives shimmery, upload the beef (two steaks at a time in keeping with 8-inch pan).
This aggregate of a hot pan, warm oil and dried meat that doesn't crowd the pan will assure a restaurant-nice sear.

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