When the cat’s away, the mice will play. While my husband was at the Pori Jazz Festival, one of our daughters and I seized the opportunity and enjoyed lovely beef tenderloin steaks.
My husband’s aversion to any kind of food made from beef means that we hardly ever eat it – no matter how well it is done or how tender and tasty it is, he always says it’s like eating shoe soles. It makes no sense to spend money on expensive steaks if the only comment is: “The sauce was really good!”
A fresh cut of high grade beef doesn’t need anything more than some salt and pepper to be delicious. You can season it in marinades, of course, but in that case there is a slight chance you might to lose the marvelous taste of beef.
There are two different approaches when it comes to adding the oil: some like to oil the steak, while others add the oil directly to the pan: I adhere to the latter one. Once the oil starts separating the frying pan is hot enough to add the steak. Don’t be tempted to add the meat until the oil is warm enough because by doing so you risk spoiling a good steak
Cooking times for 2 cm thick steaks:
Rare: Dark red colour, some juice flowing. Feels soft. Cooking time 1 minute on each side.
Medium-rare: Pink colour, some pink juice flowing. Feels bit soft. Cooking time 2 minutes on each side.
Medium: Pale pink in the middle, hardly any juice flowing. Feels firm. Cooking time 3 minutes on each side.
Well-done: Only a shade of pink colour but not dry. Cooking time 4-5 minutes on each side.This time our steaks were medium-rare and they were served with oven baked garlic potato wedges, creamy celeriac sauce and melon salad.
The recipe for potato wedges can be found here.
The recipe for melon salads can be found here.
The recipe for creamy celeriac sauce can be found here.
PORTION: 2 servings
TIME TO MAKE: steaks only require 4 minutes, while the rest of the meal depends on what you wish to serve with the steaks.
INGREDIENTS:
- about 150 g beef tenderloin steak/diner
- salt
- black pepper
Use steaks already cut in the store or cut a whole beef tenderloin in 2 cm thick steaks. Pat them, but only very slightly.
Season the steaks with salt and pepper about 30 minutes before frying.
Heat up a frying pan. Once the oil starts to separate the pan is hot enough for the steaks. Too cool a pan can spoil your meat. Fry the steaks about two minutes on each side and turn them around every 30th second to get the best possible result.
If you have intended to do a sauce, don’t throw away the oil in the pan – it gives a nice flavor to your creamy sauce. While making the sauce let the steaks rest in the warm pan under some foil.
Tags: beef tenderloin steak beef with celeriac sauce
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