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.
Tags: beef tenderloin steak beef with celeriac sauce