Ingredients 1/4 cup, divided Kerrygold

Naturally Softer Pure Irish Butter

1 pound beef tenderloin steaks, 1 1/2 to 2-inches thick

3 tablespoons grainy Dijon mustard

2 tablespoons chopped fresh rosemary or thyme

1 1/2 teaspoons coarse ground pepper

24 baguette slices

Heat oven to 400° F. In ovenproof skillet, melt 1 tablespoon of Kerrygold Butter. Sear steaks over medium-high heat about 2 minutes each side. In bowl combine remaining butter, mustard, herbs and pepper. Spread 1 tablespoon of the mixture onto the baguette slices; spread remaining on top and sides of steaks. Bake steaks 8 to 10 minutes, remove from oven and let stand 5 minutes. Thinly slice on the diagonal and place on baguette slices, dividing equally.

*You can substitute Kerrygold Pure Irish Butter with Kerrygold Garlic and Herb Butter and omit fresh herbs.