Recipe:
Marinade:
1/4 cup finely chopped parsely, leaves only
2 Tbsp. finely chopped tarragon, leaves only
2 Tbsp. finely chopped rosemary, leaves only
1 Tbsp. finely chopped thyme, leaves only
3 cloves garlic, minced
1 1/2 cup olive oil
Mix all marinade ingrdients together.
1 grass-fed beef tenderloin, about 3 lbs. cut into about 1" steaks (or individually: 6 oz. or 9 oz. filets)
½ cup unsalted organic butter, at room temperature
2 Tablespoons chopped fresh tarragon, or 2 teaspoons of dried tarragon
2 Tablespoons chopped fresh parsley
1 Tablespoon of fresh lime juice or lemon juice
½ teaspoon of salt
½ teaspoon of freshly ground pepper
2 Tablespoons coconut oil
Place beef in a lock-top plastic bag, and pour in the marinade. Press out the air and seal the bag tightly. Refrigerate for at least 3 hours or for up to a day, turning the bag occasionally. Allow steaks to come to room temperature, about 20 minutes.
Meanwhile, in a bowl, combine the butter, tarragon, parsley and lemon or lime juice, salt and pepper and beat with a wooden spoon. Transfer butter mixture into a sheet of plastic wrap, and shape into a log about 4 inches long, and one inch thick. Wrap in the plastic wrap and chill until firm.
Pre-heat oven to 350° Fahrenheit. Remove the meat from the marinade. Add coconut to a skillet and heat to medium - medium/high. Place the filets in the skillet and sear each side for 3 minutes. After the filets are seared, put the skillet into the pre-heated oven for about 7 minutes. Remove steaks from oven, cover, and allow to rest for a few minutes. Top with a pat of the tarragon butter.