Preparation: Take the tenderloin steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking. Season the Steaks: Season both sides of the steaks with Aroma Truffle Sea Salt and freshly ground black pepper. Optionally, rub minced garlic on the steaks for added flavor.

Searing the Steaks: Heat a skillet or pan over high heat. Add a touch of olive oil to prevent sticking. Once the pan is very hot, carefully add the seasoned steaks. Sear them for 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred level of doneness.

Thyme and Truffle Butter: In the last minute of cooking, add the Aroma Truffle Butter to the pan. Allow it to melt and coat the steaks while basting them. Toss in the fresh thyme sprigs and let them infuse their aroma into the steaks. You can also add a drizzle of Aroma Truffle Oil at this stage for an extra layer of truffle flavor.

Rest the Steaks: Remove the steaks from the pan and place them on a plate. Loosely tent them with aluminum foil and allow them to rest for 5-10 minutes. This allows the juices to redistribute and keeps the steaks tender and juicy.

Slice and Serve: Slice the tenderloin steaks against the grain into medallions for an elegant presentation. Drizzle any remaining truffle butter and pan juices over the sliced steaks.