Savory Beef Tenderloin

Savory Beef Tenderloin

Goya

"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

20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • 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.

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Reviews

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

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

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 so...

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 re...

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 scrape...

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...

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 - delicio...

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 dre...

This one is my all time favorite. I however only use salt and pepper (course) rather than the seasoning noted. It's all about the meat but I like using this recipe to get a nice crust.