Savory Beef Tenderloin

Dish Description
Almost any recipe that calls for salt and pepper will taste even better when seasoned with GOYA(R) Adobo, instead. Here, we simply shake on our special seasoning-the perfect blend of salt, pepper, garlic, oregano and other Latin spices-to make a great piece of meat taste spectacular.
  • 4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick
  • Goya Adobo with Pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon Goya Extra Virgin Olive Oil
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon finely chopped fresh parsley

  • Season beef with adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm.
  • Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.
  • Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.