“Jayni’s Kitchen” ventures out this week for “At Home on the Range Top: Cooking Steak.”

Host Jayni Carey will prepare several steak variations, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Oven-Roasted Beef Tenderloin Steaks With Rosemary-Tomato Steak Butter

1/4 cup unsalted butter, slightly softened

1 tablespoon tomato paste

1/2 teaspoon fresh rosemary, finely minced

4 beef tenderloin steaks, 6 ounces each

salt and black pepper

2 tablespoons peanut, grapeseed or vegetable oil

rosemary sprigs

Prepare Rosemary-Tomato Steak Butter at least 1 hour ahead. Place the butter in a small mixing bowl and cream with a hand mixer until light and fluffy. Add the tomato paste and 1/2 teaspoon rosemary, mixing well. Cover and refrigerate until about 30 minutes before serving time.

Preheat oven to 400 degrees.

Pat the tenderloins dry with paper towels and sprinkle with salt and pepper. Heat the oil in an ovenproof (stainless-steel or cast-iron) skillet over medium-high heat. Add the tenderloins and cook for 2 to 3 minutes, until nicely browned.

Turn the steaks over and place the skillet in oven. Roast for 5 to 8 minutes, or until the steaks reach desired doneness, 125-130 degrees for medium rare. (Check the temperature with an instant-read thermometer.) Remove the tenderloins to a warm platter and cover with aluminum foil. Let rest for 5 minutes.

To serve, place a dollop of the Rosemary-Tomato Butter atop each tenderloin and garnish with a rosemary sprig.

Makes 4 servings.