- beef tenderloin steaks - 4 cut 1-1/2” thick (6oz. each)
- Garlic Steak Splash -
- olive oil - 1 tbsp
- finely chopped onion - 3 tbsp.
- Diced Garlic Scapes (drained) - 3 tbsp
- heavy cream - 1/3 c
- beef broth - 1/3 c
- dry white wine - 1/3 c
- Dijon mustard - 1 tbsp
- chopped watercress leaves plus additional leaves (optional) - ¼ c
Splash steaks with 1-2 tbsp Garlic Steak Splash. Set in ziplock bag for minimum ½ hr.
Heat grill to medium high cooking steaks 7 minutes each side, turning only once.
For stove top method, sear steaks in hot heavy iron skillet with olive oil, approximately 7 minutes each side, turning once. (May add 1-2 tbsp water if dry.)
Keep steaks warm.
Sauté onion in drippings from steak (or a little butter if steaks were grilled) for one minute. Stir in wine, cook, stirring until browned bits loosened from bottom of skillet. Stir in broth and boil 1 minute. Stir in cream; boil 1 minute longer.
Stir in Diced Garlic Scapes, mustard and watercress.
To serve, spoon sauce over steaks and garnish with more watercress if desired.
Another delicious recipe from the kitchen of The Garlic Box