Beef tenderloins are tender and delicate. Grill them or sautÄ them in very little butter over a high heat. Season with salt and pepper after cooking. Place a round of the herbed butter on each piece of steak. To make the herbed butter, beat together the butter, herbs, lemon juice, mustard, salt and pepper in a small bowl. Wrap in waxed paper and roll into a cylinder using the back of your knife as a guide. The best accompaniment for beef tenderloin is BÄarnaise sauce. Serve also with French fries or mashed potatoes, buttered green vegetables, or scallopped potatoes.
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6x4-ounce beef tenderloin steaks, barded and tied
1/2 cup and 2 tbsp unsalted butter, softened
1 tsp each fresh chopped parsley, chives, chervil and thyme
