- 4 4-oz beef tenderloin steaks
- 1/2 tsp Kosher salt
- 1/4 tsp pepper
- 2 T parsley
- 1 T rosemary
- 1 T thyme
- 1 T olive oil
- 1 T lemon rind
- 1 T lemon juice
- 1 minced garlic clove
Coat each steak with 1/4 tsp salt and pepper; cook on high heat for 3 minutes on each side.
Let cool for five minutes.
Mix rosemary, thyme, olive oil, lemon rind, lemon juice, and garlic.
Top meat with 1/4 tsp salt and parsley; top with mix of spices.
Also pictured: roasted asparagus.
*Recipe courtesy of Cooking Light