How To Cook Tenderloin Steak
Introduction
Tenderloin steak, often considered one of the most prized cuts of beef, boasts exceptional tenderness and a mild, buttery flavor. Its popularity stems from its lean nature and delicate texture, making it a favorite choice for special occasions and everyday indulgence. Mastering how to cook tenderloin steak allows for a gourmet dining experience in the comfort of one’s own kitchen. This guide provides comprehensive instructions for achieving perfectly cooked tenderloin, ensuring a succulent and flavorful result every time.
Ingredients
Tenderloin Steak: (6-8 ounces per person) Select steaks that are at least 1.5 inches thick for optimal cooking. Olive Oil: Extra virgin olive oil for searing and adding flavor. Salt: Kosher salt or sea salt, for seasoning. Black Pepper: Freshly ground black pepper, for seasoning. Optional Seasonings: Garlic powder, onion powder, herbs like rosemary or thyme, or a steak seasoning blend can be added to enhance flavor. Butter: (Optional) A knob of butter added during the final stages of cooking adds richness and flavor.
Preparation Steps
1. Pat the Steaks Dry: Use paper towels to thoroughly dry the tenderloin steaks. This step is crucial for achieving a good sear. 2. Season Generously: Season both sides of the steaks liberally with salt and pepper. Do not be afraid to use a generous amount; the salt helps to draw out moisture and create a flavorful crust. 3. Rest at Room Temperature: Allow the seasoned steaks to rest at room temperature for at least 30 minutes before cooking. This allows the meat to relax and cook more evenly. Avoid letting it sit out for more than 2 hours for food safety.
Cooking Instructions
Method 1: Pan-Searing Followed by Oven Finishing 1. Preheat the Oven: Preheat the oven to 400F (200C). 2. Heat the Pan: Heat a heavy-bottomed, oven-safe skillet (cast iron is ideal) over medium-high heat until it is very hot. Add olive oil to the pan; it should shimmer and almost smoke. 3. Sear the Steaks: Carefully place the steaks in the hot pan, ensuring they don’t overcrowd the pan. Sear for 2-3 minutes per side, or until a rich, brown crust forms. Do not move the steaks around during searing to achieve optimal browning. 4. Oven Finish: Transfer the skillet to the preheated oven. Cook for the following times, depending on the desired doneness (using a meat thermometer is highly recommended): Rare: 3-5 minutes (internal temperature of 125F/52C) Medium-Rare: 5-7 minutes (internal temperature of 130F/54C) Medium: 7-9 minutes (internal temperature of 140F/60C) Medium-Well: 9-11 minutes (internal temperature of 150F/66C) Well-Done: Not recommended, as tenderloin can become dry at this level of doneness. 5. Rest: Remove the skillet from the oven and place the steaks on a cutting board. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Method 2: Grilling 1. Preheat the Grill: Preheat a grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. 2. Grill the Steaks: Place the seasoned tenderloin steaks on the hot grill grates. 3. Grilling Times: Grill for the following times, turning the steaks halfway through, to achieve the desired doneness (using a meat thermometer is recommended): Rare: 2-3 minutes per side (internal temperature of 125F/52C) Medium-Rare: 3-4 minutes per side (internal temperature of 130F/54C) Medium: 4-5 minutes per side (internal temperature of 140F/60C) Medium-Well: 5-6 minutes per side (internal temperature of 150F/66C) Well-Done: Not recommended. 4. Rest: Remove the steaks from the grill and place them on a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing.
Serving Suggestions
Classic Accompaniments: Serve tenderloin steak with classic steakhouse sides such as mashed potatoes, roasted asparagus, creamed spinach, or a simple green salad. Sauces: Enhance the flavor with sauces like Barnaise sauce, red wine reduction, mushroom sauce, or a simple garlic butter. Garnishes: Garnish with fresh herbs like parsley or thyme, a sprinkle of sea salt, or a pat of compound butter. Plating: Slice the tenderloin steak against the grain and arrange it artfully on a plate with the desired sides.
Tips and Common Mistakes
Do Not Overcook: Tenderloin is best served rare to medium-rare. Overcooking will result in a dry and tough steak. Always use a meat thermometer to ensure accurate doneness. Proper Searing is Key: Achieving a good sear is essential for flavor and texture. Make sure the pan or grill is hot before adding the steaks. Allow to Rest: Resting the steaks after cooking is crucial for retaining moisture and tenderness. Avoid Overcrowding the Pan: Overcrowding the pan lowers the temperature and prevents proper searing. Cook the steaks in batches if necessary. Don’t Forget to Season: Seasoning generously with salt and pepper is essential for bringing out the natural flavors of the tenderloin.
Explore More Cooking Guides
Learning how to cook tenderloin steak offers the satisfaction of creating a restaurant-quality meal at home. Its exquisite flavor and tenderness make it a culinary delight suitable for both special occasions and everyday enjoyment. By following these instructions, anyone can achieve a perfectly cooked tenderloin. Readers are encouraged to try this recipe at home and explore more cooking guides at foodrecipestory.com for additional inspiration and techniques.
