Rosemary & Butter-Basted Tenderloin Steaks with Squash Salad & Spicy Parmesan Toasts
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Rosemary & Butter-Basted Tenderloin Steaks

with Squash Salad & Spicy Parmesan Toasts

40 MIN
+$14.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Tender, rich steaks find perfect complement in sides of Calabrian chile-parmesan toasts and a vibrant salad made with sage-roasted delicata and grapes, arugula, and honey mustard dressing.

TECHNIQUE TO HIGHLIGHT
You’ll use butter, smashed garlic, and rosemary to spoon over (or baste) the steaks as they sear—an easy way to develop a delicious crust and imbue the meat with rich, aromatic flavors.
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  • Nutrition
    PER SERVING
  • Calories
    1370 Cals (est.)
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fresh
ingredients
Rosemary & Butter-Basted Tenderloin Steaks with Squash Salad & Spicy Parmesan Toasts
Title
  • 4 8-Oz Pasture-Raised Tenderloin Steaks
  • 2 Small Baguettes
  • 1 Delicata Or Honeynut Squash
  • 4 oz Red Seedless Grapes
  • 1 Lemon
  • 4 oz Arugula
  • 1 bunch Rosemary
  • 1 bunch Sage
  • 2 cloves Garlic
  • ½ cup Grated Parmesan Cheese
  • 1 Tbsp Calabrian Chile Paste
  • 4 tsps Honey
  • 1 Tbsp Whole Grain Dijon Mustard
  • 4 oz Cultured, Salted Butter
  • ¼ cup Roasted Pistachios

Rosemary & Butter-Basted Tenderloin Steaks

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch pieces. Halve the grapes. Halve the baguettes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Roughly chop the pistachios. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a bowl, combine the half the softened butter and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate, large bowl, combine the honey, mustard, 2 tablespoons of lemon juice (you may have extra), and 1 tablespoon of olive oil; whisk to combine.

2 Roast the squash & grapes

Place the squash pieces, halved grapes, and sage on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully discard the sage.

Roast the squash & grapes
Toast the baguettes
3 Toast the baguettes

Meanwhile, place the halved baguettes on a separate sheet pan, cut side up. Evenly top with the Calabrian chile butter and half the parmesan. Toast in the oven 6 to 8 minutes, or until lightly browned. Carefully transfer to a cutting board; halve on an angle.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes, or until browned. Flip and cook 5 minutes. Add the remaining softened butter, smashed garlic cloves, and rosemary sprigs. Cook, spooning the butter over the steaks, 1 to 3 minutes for medium-rare (125°F), or until browned, coated, and cooked to your desired degree of doneness.* Transfer to a serving plate, topping with any remaining butter from the pan; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Cook the steaks
Make the salad & serve your dish
5 Make the salad & serve your dish

While the steaks rest, to the bowl of dressing, add the arugula and roasted squash and grapes; season with salt and pepper. Toss to combine. Serve the cooked steaks with the salad and toasted baguettes on the side. Garnish the salad with the chopped pistachios and remaining parmesan. Enjoy!

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