by Raymund · Published · Updated
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This Sliced Tenderloin Steak in Butter Sauce is a very simple way to prepare your steaks, you cook it similarly but drench it in this delicious butter gravy
Cooking the perfect steak is an art, and the canvas is your plate. Enter the realm of culinary excellence with Sliced Tenderloin Steak in Garlic Butter Sauce, a dish that effortlessly marries the juiciness of tenderloin with the rich, garlicky creaminess of a simple butter sauce.
The beauty of steak lies in its versatility, a canvas awaiting the stroke of the right sauce. Gravies, cheese sauces, Worcestershire sauce, onions, miso, and ketchup all dance tantalizingly with steak, but there’s something special about the decadence of a buttery concoction. In this recipe, butter takes center stage, offering a luscious texture and a burst of garlicky goodness that elevates the steak to unparalleled heights.
To ensure every bite is a symphony of flavors, the beef is expertly sliced into smaller, bite-sized pieces. This isn’t just about convenience; it’s a deliberate choice to maximize the surface area for the sauce to coat. Each piece becomes a flavor bomb, absorbing the rich buttery essence and delivering a fuller, more satisfying taste experience with every mouthful.
The garlic butter sauce, with its velvety texture, seeps into the crevices of the tenderloin, creating a marriage of textures and tastes that is nothing short of divine. The simplicity of the ingredients allows the natural flavors of the beef to shine through, while the garlic adds a savory depth that will leave your taste buds yearning for more.
Whether you’re a seasoned chef or an aspiring home cook, Sliced Tenderloin Steak in Garlic Butter Sauce beckons you to indulge in a culinary journey where every element plays a crucial role. Elevate your steak experience with this delectable creation, where simplicity meets sophistication, and each bite is a celebration of culinary craftsmanship.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
- Author: Raymund
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 3 1x
- Category: Main Course
- Cuisine: Ang Sarap Original
Description
This Sliced Tenderloin Steak in Butter Sauce is a very simple way to prepare your steaks, you cook it similarly but drench it in this delicious butter gravy
Ingredients
Scale
- 3 pcs 150 g tenderloin steak cuts
- 4 tbsp butter
- 2 tbsp cream
- 2 tsp flour
- 4 cloves garlic, minced
- salt
- freshly ground black pepper
- oil
Instructions
- Generously season tenderloin steak cuts with salt and freshly ground black pepper then let it rest for 15 minutes in room temperature.
- Place a heavy skillet in high heat then add a bit of oil, place steak and cook for 4 minutes on each side. Remove from skillet then let it rest for 5 minutes in a plate.
- Slice the beef tenderloin pieces into bite sized cubes, reserve any liquid that comes out of it.
- In a large sauce pan add butter and minced garlic, cook in low heat while agitating the sauce pan by moving it back and forth into the flame. Once garlic turns light brown gently sift the flour using a small sieve above the pan into the garlic butter mixture, mix to combine then add the reserved liquid from beef and cream, continue to cook for a minute or two in low heat until sauce becomes thick.
- Add the sliced beef and mix it together with the butter sauce, remove from pan then serve.
Recommended
Tags: Beef
53 Responses
- Comments53
- Pingbacks0
thecompletebook says:July 31, 2014 at 12:04 am
What a decadent dish – my husband would love this.
Have a super day Raymund.
🙂 Mandy xoReply
- kitchenriffs says:
July 31, 2014 at 3:07 am
What a simple, tasty dish! I love this! Thanks so much.
Reply
- ChopinandMysaucepan says:
July 31, 2014 at 9:58 am
Dear Raymund,
A good piece of beef cooked with butter is decadence I love.
Reply
- mjskit says:
July 31, 2014 at 3:17 pm
What a great looking bowl of meat! So easy making it a great dish for summer because you don’t have to heat up the kitchen for very long, Thanks Raymund!
Reply
- dedy oktavianus pardede says:
August 6, 2014 at 5:31 pm
great way to serving a party meals, even i personally prefer it in individual portion
i’m affraid i’m not stopping digging it, lolReply
- Donna says:
September 22, 2014 at 11:45 am
What is cream? Cream cheese, whipping cream what?
Reply
- Raymund says:
September 22, 2014 at 11:52 am
Its the liquid cream, I used this one http://www.fonterrafoodservice.co.nz/product/anchor-cream/
The equivalent of that in the Philippines is the Nestle cream in canSee AlsoEasy Recipes That Include All of Your Favorite DishesAn A to Z Guide to Dim Sum - Viet World KitchenThis Healthy Vegetable Side Dish Will Change Your Life!Cuban Chicken & Black Bean Rice Bowls - Ev's EatsReply
- Jennifer says:
December 15, 2014 at 3:21 am
I added blue cheese crumbles to the sauce. It was AMAZING!!!!
Reply
- Raymund says:
December 15, 2014 at 6:24 am
Thats a great idea, yum!
Reply
- Cristy says:
January 13, 2015 at 12:07 pm
Hi! This looks great! Would it be acceptable to substitute half & half for the cream? I only ask because I always have half & half on hand. Thanks!!
Reply
- Raymund says:
January 13, 2015 at 2:04 pm
Yup you can do that, it will just be less creamier but still good
Reply
- Cristy says:
January 14, 2015 at 12:53 pm
Thanks!!
Reply
- shelly says:
January 29, 2015 at 12:46 pm
This was so good! I used a New York strip steak and it was so tender and flavorful. My whole family loved it!!
Reply
- Nancy R says:
February 19, 2015 at 4:30 pm
Hey there! Made this tonight, it’s very yummy. But I think I did something wrong… When I added the flour, cream, and reserved liquid, it started thicken into clusters. Didn’t turn into a smooth, thick, cream sauce (as the photo shows). Followed the directions exactly, any thoughts on where this might’ve happened? 🙂 just curious!
Reply
- Raymund says:
February 20, 2015 at 6:24 am
My guess is that the flour was added in tsps rather than gently sprinkling similar to sifting also you might have added it after all the liquids. Apologies if I haven’t clarified it in the steps, I indicated it clearly now.
Reply
- Nicole R. says:
May 8, 2015 at 8:20 am
We had the same problem with the sauce as well. Could it be that the key is to keep stirring while adding those ingredients?
Reply
- Raymund says:
May 11, 2015 at 11:07 am
Yup your correct, you also need to add the liquid slowly.
Reply
- Kathy says:
May 11, 2015 at 11:27 am
You can probably try adding the flour to the cream first and stir with a spoon until it is creamy without lumps. Then add your juice from slicing the meat to the cream. When you add this to your pan drippings, add it slow while stirring. Use a flat bottom spoon.
Reply
- zgirl21 says:
February 28, 2015 at 2:37 pm
I served this to my husband and daughter tonight – it was so good I had to stop myself from just standing over the stove and scarfing it directly out of the pan with my fingers. And I don’t even like steak.
Reply
- Raymund says:
February 28, 2015 at 4:56 pm
Thanks for trying it and for your kind comments
Reply
- liz says:
March 4, 2015 at 9:35 am
Can I use whipping cream
Reply
- Raymund says:
March 4, 2015 at 10:26 am
See AlsoParmesan Roasted PotatoesYes you can as long as its not sweetened
Reply
- Minna says:
April 20, 2015 at 1:10 pm
Looks delicious! For three servings is it 150 grams of steak altogether or three pieces that are 150 grams each?
Reply
- Raymund says:
April 20, 2015 at 1:24 pm
Its 3 pcs of 150 grams each person, you can add more if its not enough 🙂
Reply
- Kathy says:
May 11, 2015 at 5:42 am
Can I just use milk?
Reply
- Raymund says:
May 11, 2015 at 11:05 am
Yes but it wont be as creamy, if you will be using it try to use the full cream ones or even better evaporated milk
Reply
- Camila Angelo do Castelo says:
April 28, 2020 at 10:32 pm
You can add a table spoon of baking flour to add consistency if you use milk!
Reply
- April says:
May 13, 2015 at 6:31 pm
What do you suggest as complimentary side dishes?
Reply
- Raymund says:
May 14, 2015 at 7:46 am
Buttered vegetables would be perfect
Reply
- ajsantry77@gmail.com says:
May 20, 2015 at 1:06 pm
How well done is the steak supposed to be?
Reply
- Raymund says:
May 20, 2015 at 1:08 pm
Medium Rare at max would me Medium
Reply
- Mihaela says:
May 26, 2015 at 6:31 am
made this and didn´t came out like in the picture.the sauce was very tick and the color of a carbonara sauce. i made this out of 900 g of meat and adjusted the ingredients ..maybe i didn´t converted very well, but can you please tell me the ingredients in g and ml for the cream.i really want to make this right, looks very good 🙂
Reply
- Raymund says:
May 28, 2015 at 8:18 am
The colour comes from the grilled beef, the charred parts give it that brown colour. For the cream 2 tbsp is roughly 30ml, if you find it this just add a bit of water, it all depends on how much liquid your beef will have after resting but good fresh ones usually will give a lot. Also do not over cook the beef. Hopefully this helps
Reply
- Inater says:
September 1, 2015 at 4:59 pm
WHat kind of cream is used
Reply
- Raymund says:
September 2, 2015 at 11:10 pm
I used fresh cream, the liquid ones
Reply
- Cherish says:
November 3, 2015 at 10:38 am
When you reserve liquids from the meat does that also include the oil you cooked it in? Thank you.
Reply
- Raymund says:
November 3, 2015 at 11:49 am
No it does not include the oil from the pan, just the juicy drippings from the meat
Reply
- Hannah says:
November 16, 2015 at 4:33 pm
Absolutely decadent! It’s now a favorite with my SO and I!
Reply
- Raymund says:
November 17, 2015 at 7:25 am
Thanks for trying them out
Reply
- Stef says:
November 29, 2015 at 2:50 pm
I made this tonight and will definitely be making it again! Beautiful flavour. Thanks for posting such a wonderful recipe!
Reply
- Raymund says:
December 1, 2015 at 9:48 am
You are much welcome!
Reply
- Ron Winser says:
December 1, 2015 at 10:53 am
I do a deer tender loin brown on all sides.But do it rare. I than slice about 1 half in. Than go from there.
Reply
- Haley says:
December 17, 2015 at 7:16 am
Would it be okay if I used canned milk instead of cream?
Reply
- Raymund says:
December 17, 2015 at 7:21 am
Yes you can use canned milk (evaporated milk) but the taste will be different, I bet they will still taste good. You can also substitute it with half and half or full cream milk if you wish but it would be less richer in taste.
Reply
- Kp says:
December 26, 2015 at 10:39 am
Can i use cream cheese instead of cream? I only have cream cheese at the moment no time to stop by the store… lol
Reply
- Raymund says:
December 26, 2015 at 1:59 pm
Cream cheese would be a good alternative but I haven’t tried it. It will just be richer if you use that so dilute it with water.
Reply
- Jessica says:
March 1, 2016 at 1:22 pm
Hi Raymund, I made this dish tonight and it was delicious ! I served the meat with White Rice (I wasnt in the mood for potatoes) and Roasted Lemon Garlic Broccoli. It accompanied the meat really well. My only concern was that when i made the sauce it was a little too thick so it almost seemed more like a gravy rather than a sauce. Either way it was delish ! Thanks for the recipe
Reply
- Martha says:
November 16, 2017 at 12:32 am
Made this and making it again tonight!! My family loves it!!
Reply
- Antonio Perez says:
January 5, 2018 at 7:23 am
Made this using Venison Backstraps and Tenderloins. OMG! It was the absolute best. Made the sauce into a thicker gravy and poured over egg noodles, wonderful!
Reply
- fitlum says:
December 3, 2018 at 8:16 pm
This Low-Carb Beef Stroganoff recipe has tender beef in a creamy mustard … This dish has a seared strips of steak and sautéed mushrooms ..
Reply
- Amy says:
October 6, 2022 at 2:09 pm
I cooked this tonight with venison and it was absolutely delicious!! Thank you!!
Reply
kitchenriffs 
Donna 
Jennifer 
Cristy 
shelly 
Nancy R 
Nicole R. 
Kathy 
liz 
Minna 
Camila Angelo do Castelo 
April 
Mihaela 
Inater 
Cherish 
Hannah 
Stef 
Ron Winser 
Haley 
Kp 
Jessica 
Martha 
Antonio Perez 
Amy Leave a Reply
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