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Beef Tenderloin With Black Olive Roasted Red Pepper Butter

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Preparation Time
20 minutes

Cook Time
Varies with degree of doneness

Serves 4

  • 4 tablespoons salted butter (1/2 stick) at room temperature
  • 2 tablespoons black olive bruschetta topping
  • 4 tablespoons diced roasted red peppers
  • Black pepper
  • 4 (6-ounce) pieces Sutton & Dodge filet mignon
  • Olive oil
  • Steak seasoning

    1. Preheat grill or broiler.
    2. Combine butter, black olive bruschetta topping and peppers in small bowl and mash together with fork to combine well. Season to taste with black pepper.
    3. Brush steaks with a little olive oil and season liberally on both sides with steak seasoning.
    4. Grill or broil steaks to desired doneness.
    5. While still hot, top each steak with dollop of prepared butter and serve as it melts over steak.

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