Beef Tenderloin Steak Recipe

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Introduction

Beef tenderloin steak recipe is prized for its exceptional tenderness and mild flavor, making it a favorite for special occasions and gourmet meals. Cut from the most tender part of the cow, the tenderloin, this steak offers a melt-in-your-mouth experience. Its often cooked due to its versatility, quick cooking time, and ability to pair well with a variety of sauces and sides. From elegant dinner parties to romantic meals, a perfectly cooked beef tenderloin steak provides a culinary experience to remember.

Ingredients

Beef Tenderloin Steak: 1-inch to 2-inch thick, about 6-8 ounces per serving Olive Oil: For searing Salt: Kosher or sea salt, to taste Black Pepper: Freshly ground, to taste Optional: Garlic powder, onion powder, herbs like thyme or rosemary Substitution Tip: For a richer flavor, consider using clarified butter or ghee instead of olive oil for searing.

Preparation Steps

Proper preparation is crucial for achieving the best results. Begin by patting the beef tenderloin steak dry with paper towels; this helps achieve a good sear. Season generously on all sides with salt and freshly ground black pepper. Allow the steak to rest at room temperature for at least 30 minutes before cooking; this promotes even cooking and helps the meat relax. For added flavor, consider a simple marinade of olive oil, minced garlic, and herbs, but avoid acidic marinades as they can make the tenderloin mushy. Seasoning right before cooking draws out moisture and helps with browning.

Cooking Instructions

There are several cooking methods that work well for beef tenderloin steak, each offering a slightly different result. Pan-Seared: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until smoking hot. Add olive oil or clarified butter. Sear the steak for 2-3 minutes per side for medium-rare, adjusting the time based on thickness and desired doneness. Use a meat thermometer to ensure accuracy. Oven-Roasted: Preheat the oven to 400F (200C). Sear the steak in a hot skillet for 1-2 minutes per side. Transfer the skillet to the preheated oven and roast for 4-6 minutes for medium-rare, depending on thickness. Grilled: Preheat the grill to medium-high heat. Grill the steak for 3-4 minutes per side for medium-rare, adjusting for desired doneness. Reverse Sear: Preheat the oven to 275F (135C). Place the seasoned steak on a wire rack set inside a baking sheet. Cook until the internal temperature reaches 115F (46C). Remove from the oven and let rest. Heat a skillet with oil over high heat and sear the steak for 1-2 minutes per side to develop a crust. Recommended Internal Temperatures: Rare: 125F (52C) Medium-Rare: 130-135F (54-57C) Medium: 135-145F (57-63C) Medium-Well: 145-155F (63-68C) Well-Done: 155F+ (68C+) Resting: Allow the steak to rest for at least 5-10 minutes after cooking, tented loosely with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving Suggestions

Beef tenderloin steak is incredibly versatile and pairs well with a wide range of accompaniments. Classic Pairings: Serve with roasted vegetables like asparagus, Brussels sprouts, or potatoes. A creamy mashed potato or risotto also complements the steak beautifully. Sauce Options: A red wine reduction, barnaise sauce, or a simple pan sauce made with butter, garlic, and herbs adds richness. Garnishes: Fresh herbs like thyme or rosemary, a sprinkle of sea salt, or a pat of compound butter enhance the presentation and flavor. Plating: Arrange the steak on a plate with the sides, drizzle with sauce, and garnish with fresh herbs for an elegant presentation.

Tips and Common Mistakes

Don’t Overcook: Beef tenderloin is best served medium-rare to medium. Overcooking results in a dry, tough steak. Use a meat thermometer to ensure accuracy. High Heat for Searing: Use a very hot pan or grill to achieve a good sear. This creates a flavorful crust and seals in the juices. Don’t Crowd the Pan: Cook the steaks in batches to avoid lowering the pan temperature, which results in steaming rather than searing. Resting is Essential: Allow the steak to rest before slicing to redistribute the juices and prevent them from running out when you cut into it. Season Generously: Don’t be afraid to season the steak generously with salt and pepper. These simple seasonings enhance the natural flavor of the beef.

Explore More Cooking Guides

Mastering the beef tenderloin steak recipe unlocks a world of culinary possibilities, offering not only an exquisite dining experience but also a testament to the art of cooking. Its delicate flavor and tender texture make it a versatile dish adaptable to countless variations and perfect for any occasion. Now that the secrets to preparing this gourmet delight are known, it is time to bring it to life. For more cooking guides and inspiring recipes, visit foodrecipestory.com. Unleash inner chef by experimenting and creating delicious memories in the kitchen!