Ingredients
- Tenderloin 2-2.5 kg
- Thyme Fresh 1 sprig
- Resemary Fresh 1 sprig
- Garlic 1 clove
- Corn oil 2OG
- Butter 50G
- Salt
- Black papper
Method
Place a non-stick pan onto medium heat, add the oil.
Once the oil is smoking hot, sprinkle the salt and pepper all over the steak on both sides, then gently place the steak in the pan.
Make sure the steak is well caramelized on one side, then turn it over, cook for a further 2-3 minutes on all sides.
Place in a hot oven for – 3 minutes for rare, 6 minutes for medium-rare, 8 minutes for medium, 10 minutes for well done.
Take out of the oven and back on to the heat, add the butter and the aromatics, baste the foaming butter over the steak.
Allow the steak to rest, for half of the time you cooked it.
Slice, then season the steak once more
Today I will show you how to cook this incredible piece of Tenderloin (or Filet Mignon). I use this amazing Grass-Fed Black Angus MB4+ Beef Tenderloin from Australia.
You can order the same cut of beef from here and get it shortly to your doorstep. Suma Gourmet is delivering to all UAE in refrigerated and temperature-controlled trucks to endure freshness of the products.
- No Added Hormones
- Free from Antibiotics
- Halal Accredited
Little Joe is a global epitome of grass-fed beef. The cattle are raised in a free-range environment and fed only a pure grass diet. With little Joe, Australian farmers created a marble score 4+, which previously was thought to be impossible to achieve from grass-fed cattle. Little Joe can be found in some of the most exclusive and demanding restaurants and steakhouses in UAE (and across the world) where quality is the most important and deciding factor.
Normally, Tenderloin comes with 2-2.5 kilos. First of all, I cleaned it. Now it looks like this. The remaining small parts so-called secondary cuts, you can use for Tartar, burgers, stew or Wok. So, keep them.
Never put a cold steak from the fridge in a pan or grill! No matter what cut you prefer, Ribeye or Tenderloin, Wagyu or Angus, Grass or Grain-fed, pull the meat from the fridge and let it rest at room temperature at least 30 minutes prior to cooking. You will see the difference, for sure!
Salt your steak properly. Sprinkle the salt all over your steak on both sides 30 mins before you sear it. Chefs always let the salt absorb into the steak before cooking. The salt makes this delicious crust on the steak exterior when it hits the grill. It’s better to use sea salt, you can mix it with your favourite spices such as pepper, garlic or onion powder.
Gently place your steaks in the very, very hot pan! Your task now is to caramelize the meat and get the most from this natural process - the crispy crust and this appealing smoky flavour that nobody can resist. Make sure the steak is well caramelized on one side, then turn it over, cook for a further 2-3 minutes on all sides.
To cook the thick steak evenly on both sides, you need to flip it frequently. Never use forks to do it. When piercing a steak with a fork, you will lose some precious juices. Tongs are a much better choice.
Use butter like a pro. Add a big dollop of butter, fresh thyme, garlic or any other seasonings on your almost ready steaks and put it in the oven for a few minutes. 3 minutes for rare, 6 minutes for medium-rare, 8 minutes for medium, 10 minutes for well done.
Take your steak out of the oven, put it again in the pan with some butter and aromatics and spoon the butter from the pan over the steak. This is called basting, which adds moisture and flavour to your meat.
The meat is ready but it needs a rest. Don’t cut into your steak immediately from the pan, you risk dripping off all the moisture out. Before serving the steak to the table, let it rest for a few minutes and it will stay juicy.
Then slice it across the grain, meaning perpendicular to the direction of the fibres, that makes your steak more tender to chew.