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Beef tenderloin, pan fried

Pan-Fried Beef Tenderloin Steak

Quite possibly the tastiest, most crave-worthy meat dish there is! A gorgeous, incredibly juicy beef steak. With just a handful of ingredients you can make something wonderfully tasty and deeply satisfying. The folks at your table won't be able to resist!

Pearl

Recipe author

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Composition / ingredients

Servings:

Beef tenderloin

250

Garlic

Rosemary (2 sprigs — one for cooking, one to garnish)

Mint (1 sprig, optional)

Vegetable oil

Butter (softened, room temperature)

Salt

Peppercorns

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

Cooking method

Cooking time: 15 min

Step 1:

Gather all your ingredients. Rinse the rosemary, mint, and garlic. Rinse the piece of meat under running water and pat it dry with paper towels.
Step 2:

Add the vegetable oil, a rosemary sprig, the mint, and the garlic to a skillet. Set it over high heat. A skillet with high sides works best, since searing beef throws off a lot of spatter. Let the rosemary and mint sit in the hot oil for a bit, then fish them out with a fork or spoon (they've done their job of perfuming the oil).
Step 3:

Flip the garlic to the other side. Add the piece of beef to the hot oil. Important: don't salt or pepper the meat at this stage — that's what keeps it as juicy and tender as possible. Sear for about two to three minutes on one side.
Step 4:

Then gently flip the steak to the other side with tongs. Sear it another couple of minutes over high heat (the longer the meat cooks in the pan, the tougher it gets).
Step 5:

Transfer the finished steak to a plate (not a cold one). Using a teaspoon, place the softened butter on top of the steak.
Step 6:

Season with salt and pepper to taste. Coarsely ground black pepper is best — or crush whole black peppercorns in a mortar; it's perfect on steak.
Step 7:

Cover the plate with an overturned deep bowl or a microwave cover. Let the steak "rest" for a while (ten minutes is plenty).
Step 8:

Serve the steak with fresh herbs and vegetables, and any sauces you like.

For this recipe, it's best to use a good-quality cut of beef, since nearly 99% of the dish's success comes down to the quality of the meat and which part of the animal it's from. Don't make steak from previously frozen or freshly slaughtered meat. The raw piece should be no more than about 1 to 2 inches (2–5 cm) thick. This recipe gives you a wonderfully tender, delicious medium steak — that is, medium doneness. If you don't care for meat on the rare side, you can move the beef from the pan to the oven and hold it at a moderate temperature for eight to ten minutes so the steak "finishes" (leave it in longer and you risk drying it out). Enjoy!