Savory Beef Tenderloin Recipe -
Savory Beef Tenderloin Recipe
  • READY IN 20 mins

Savory Beef Tenderloin

Recipe by  

"Almost any recipe that calls for salt and pepper will taste even better when seasoned with GOYA® 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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins

    20 mins


  1. 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.
  2. Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.
  3. Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.
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  • Cooking Tip from LA COCINA GOYA
  • Perfectly Seared Meat: For the most mouth-watering steaks, the key is searing the meat, that is, cooking it on a hot pan until a brown and crunchy crust develops. To make sure your steak sizzles, instead of steams, follow these simple steps:
  • First, pat the meat dry with a paper towel before seasoning with adobo. Next, "preheat" your skillet on the stove before adding the oil (it's hot enough when you hold your hand 6 inches from the pan, and your hand feels too hot after 5 seconds). Then, add the oil and butter. Once the butter melts and foams, and the oil gets shimmery, add the meat (two steaks at a time per 8-inch pan).
  • This combination of a hot pan, hot oil and dried meat that doesn't crowd the pan will guarantee a restaurant-quality sear.

Reviews More Reviews

Jan 03, 2011

Needed a little more moisture added, but very delisious!The crust on the meat was wonderful--I followed a suggestion from the chef.

Nov 21, 2013

Just used salt & pepper. Cooked then added garlic butter on top. Fabulous!!


9 Ratings

Jan 20, 2014

Really good! I cooked the garlic in with the beef which was probably a bad idea. I thought I could save time. But I did sauté some squash in the leftover sauce, and it was amazing! Also, used some of the remaining sauce on the beef. Definitely add the sauce later! But the taste was yummy!

Dec 15, 2014

We usually grill steak, so I followed all the tips in this recipe and really appreciated the footnotes. I usually don't season my steak with anything more than salt, but my husband especially really liked them cooked this way. I have made filets following this recipe a couple times now and I really like it, thanks for sharing!

Aug 14, 2013

I have to admit, we were pleasantly surprised by these steaks! I was in "blackening" mode and was afraid I'd overseasoned them w/GOYA Adobo (minus pepper because I hate black pepper). I scraped a bit off and they were fine. We opted to grill the steaks, rather than pan fry because, well, just because. I recognized the importance of butter and warmed the butter/EVOO/garlic/parsley and added to the top of the steaks as they rested. Delicious. We have filets in the freezer w/this recipe's name all over them.... THANKS, GOYA!

Mar 12, 2015

I can't believe how gaga my husband went over this meal. It was good for sure, but he said it rivaled his absolute favorite meals. Served it with a quinoa/orzo side mix, and a broccoli slaw with an Asian dressing. This meal came together so fast, it's a kick recipe for a weekday night for a family. Used low sodium Adobo and it was still great. I need to print this out before I lose it - I hesitate to think how upset my hubby will be if I do! :)

Aug 30, 2013

These were a hit in my house! I have already been asked to make them again, I rough chopped the garlic and added red pepper per request from my DH, but otherwise made exactly as stated - delicious!

Aug 30, 2013

loved the flavor on the steak and to be honest, we could've eaten the topping straight-up, with a spoon! served with green beans, but thinking next time a tomato-avocado salad with a lemony dressing to add a tangy compliment.


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