Basil-Butter Steaks With Roasted Potatoes

• 1 package (15 ounces) frozen Parmesan and roasted garlic red potato wedges
• 4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons butter, divided
• 2 cups grape tomatoes
• 1 tablespoon minced fresh basil

1. Bake potato wedges according to package directions.
2. Meanwhile, sprinkle steaks with salt and pepper. In a 10-in. cast-iron or other ovenproof skillet, brown steaks in 2 tablespoons butter. Add tomatoes to skillet. Bake, uncovered, at 425u0b0 until meat reaches desired doneness, 15-20 minutes (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.

garlic, beef tenderloin, salt, pepper, butter, grape tomatoes, fresh basil

Taken from www.tasteofhome.com/recipes/basil-butter-steaks-with-roasted-potatoes/ (may not work)