4 beef tenderloin steaks (6 oz. each), about 1 1/2" thick
GOYA® Adobo with Pepper, to taste
2 tbsp. butter
1 tbsp. GOYA Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
1 tbsp. finely chopped fresh parsley
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.