Roasted Beef with Corn and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just over an hour. Tender beef steaks are paired with sweet roasted corn and finished with a luxurious herb butter made from fresh rosemary, thyme, and garlic. What I love most is that beef is packed with iron and B vitamins, making this meal as nourishing as it is delicious. The best part? Most of the work happens in one pan, so cleanup is minimal and you'll have an impressive dish on the table without spending hours in the kitchen.
Ella x
Ingredients
- 4beef tenderloin steaks(6 oz each, room temperature)
- 710 mlfresh corn kernels(about 4 ears of corn)
- 4 tablespoonsbutter(divided)
- 2 sprigsfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 4garlic cloves(minced)
- 2shallots(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 1½ teaspoonskosher salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mlbeef broth
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Remove beef steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.
Tip: Bringing meat to room temperature ensures even cooking throughout and a better crust.
- 2
Combine chopped rosemary, thyme, minced garlic, and 2 tablespoons of softened butter in a small bowl to create an herb butter paste.
Tip: Prepare this mixture while the beef is coming to temperature for efficiency.
- 3
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the beef steaks and sear for 4-5 minutes per side until golden brown. Transfer to a baking sheet.
Tip: Don't move the steaks while searing to develop a proper crust.
- 4
Spread the herb butter mixture evenly over the top of each beef steak. Transfer the baking sheet to a preheated 400°F oven and roast for 12-15 minutes for medium-rare (internal temperature 130-135°F).
Tip: Use a meat thermometer for accuracy to avoid overcooking.
- 5
While the beef roasts, melt the remaining 2 tablespoons of butter in the same skillet over medium-high heat. Add sliced shallots and cook for 3-4 minutes until golden and caramelized.
Tip: Stir occasionally to ensure even browning without burning.
- 6
Add corn kernels to the caramelized shallots and cook for 5-6 minutes, stirring occasionally, until the corn is lightly charred and tender. Season with salt and pepper to taste.
Tip: The charring adds wonderful depth of flavor to the corn.
- 7
Once the beef is cooked to desired doneness, remove from oven and tent loosely with foil. Let rest for 5 minutes while you finish the corn.
Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.
- 8
Deglaze the beef roasting pan with beef broth, scraping up any browned bits. Pour this pan sauce over the roasted beef steaks. Serve alongside the corn and shallot mixture, garnished with fresh parsley.
Tip: The pan sauce captures all the flavorful drippings from the meat.
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