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add to shopping list 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick) Coarse kosher salt Cracked black pepper 3 tablespoons canola oil 6 tablespoons (3/4 stick) chilled unsalted butter, divided 4 garlic cloves, peeled, smashed 2 fresh thyme sprigs [...]
Read the recipe at epicurious.com
