Pan-fried beef tenderloin

Perhaps the most delicious and appetizing meat dish! Delicious and very juicy beef steak. From a minimal set of products, you can cook an incredibly tasty and very satisfying dish. Your men will definitely not remain indifferent!

Pearl

Recipe author

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Composition / ingredients

Servings:

Beef tenderloin

250

Garlic

Rosemary (2 twigs, one for cooking, the second for serving (decoration))

Mint (1 twig optional)

to taste

Vegetable oil

Butter (softened, room temperature.)

Salt

to taste

Peppercorns

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 17 g

Fats 70 % 43 g

Carbohydrates 2 % 1 g

454 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
Prepare all the ingredients. Wash rosemary, mint and garlic. Rinse a piece of meat under running water and dry with paper towels.
Step 2:
Add vegetable oil, rosemary sprig, mint and garlic to the pan. Put on high heat. The frying pan is best used with high edges, since there will be a lot of splashes when frying beef. Hold rosemary and mint in hot oil for a while and remove with a fork or spoon from the pan (they have already fulfilled their function by saturating the oil with aromas.)
Step 3:
Turn the garlic to the other side. Send a piece of beef to the hot oil. Attention! At this stage, there is no need to salt or pepper the meat, so it will remain as juicy and tender as possible. Fry for about two to three minutes on one side.
Step 4:
Then gently flip the piece to the other side using forceps. Leave the same for a couple of minutes at high heat (the longer the meat is fried in a frying pan, the tougher it turns out).
Step 5:
Put the finished steak on a plate (the plate should not be too cold.) Using a teaspoon, put softened butter on the steak.
Step 6:
Add salt and pepper to taste. It is better to use coarse black pepper, or grind black pepper with peas in a mortar, it is ideal for steak.
Step 7:
Cover the steak plate with a deep cup or microwave lid. Let the steak "rest" for a while (ten minutes will be enough).
Step 8:
You can serve steak with herbs and vegetables, as well as with various sauces to your taste.

For the recipe, it is better to take a selected piece of beef, since almost 99% of the success of the finished dish depends on the quality of the meat and on which part of the carcass was used. It is not recommended to cook steak from frozen or steamed meat.

The thickness of a piece of raw meat should be no more than 2- 5 centimeters.

In this recipe, the tenderest and most delicious medium steak is obtained, i.e. medium-rare. If you do not like raw meat, then you can send a piece of beef into the oven after the frying pan and stand at an average temperature for eight to ten minutes so that the steak "ripens" (if you leave it in the oven longer, you can eventually get a dry steak).

Bon appetit!