CAST IRON SKILLET BEEF TENDERLOIN STEAKS WITH COMPOUND BUTTER
Juicy beef tenderloin steaks cooked to a medium-rare and served with garlic-herb compound butter. The compound butter enhances the flavors of this tender cut of beef.
Provided by Pat Nyswonger
Categories Main Dish
Time 25m
Number Of Ingredients 8
Steps:
- In a small dish, add the butter, garlic, thyme, and rosemary. Use a spatula to combine all of the ingredients well. Transfer the mixture onto a small piece of parchment paper. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm.
- Remove the steaks from the refrigerator and place them on the kitchen countertop for 30 minutes prior to cooking.
- Preheat the oven to 450°F
- Place a cast-iron griddle or heavy-bottomed, oven-proof skillet on the stove-top over medium-high heat and allow it to preheat for about 5 minutes. Season both sides of the steaks generously with salt and pepper. Add the oil to the griddle and tilt the pan to distribute it a little. Place the steaks on the oily pan and do not move them for 3 minutes, let them sear to get a good crust. Flip the steaks and sear the other side for 1 minute.
- Transfer the pan to the preheated oven and cook for 5 minutes or until the temperature reaches your desired doneness with an instant-read thermometer (see notes for temperatures). Transfer the pan from the oven and place the steaks on a platter, cover with foil and allow to rest for 2-3 minutes.
- While the steaks are in the oven: Remove and unwrap the chilled log of garlic-herb butter from the refrigerator, cut two thin slices, reserve until steaks have rested.
- Add a mound of hot mashed potatoes to each serving plate, place a tenderloin steak on each mound with a slice of the garlic-herb butter on top of the steak, garnish with fresh herbs or microgreens. Add accompanying vegetables to the plate and serve immediately.
Nutrition Facts : Calories 811 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 218 milligrams cholesterol, Fat 77 grams fat, Fiber 0 grams fiber, Protein 28 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 504 grams sodium, Sugar 0 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
PERFECT TENDERLOIN STEAK - BALI STYLE
A nice juicy steak with a spicy, Balinese twist. One of the specialties of Café Loetje, The Netherlands.
Provided by LJAG4890
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Take your steak out of cooling far ahead of time - If the meat is too cold, it is more likely to sear too slowly and loose its juices.
- Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy.
- Heat the pan to medium heat and melt the butter - Use a high flame in order for the butter to bubble. Make sure not to burn the butter and do not leave the pan from this point on.
- Add the steaks to the pan as soon as the butter is done bubbling - Keep flame on high, in order for the steaks to sear quickly.
- Turn the steaks over after a minute or so - In order to get them nice and tan all around you have to keep turning the steaks over. Use a set of tongs instead of a fork in order to keep the fluids from flowing out.
- Make sure the gravy does not turn too brown on the high flame - In order to still make sure that the steak is at the proper temperature on the inside, use a lower flame for the last two minutes or so.
- Your steaks are finished if they have a nice all around tan and brown shade.
- Place the steaks onto the plate and add some sambal to the gravy - Mix one tablespoon of sambal through the gravy by stirring it over a low flame.
- Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy.
- Serve with french fries, a light salad and some white bread to dip into the gravy.
Nutrition Facts : Calories 356.4, Fat 40.3, SaturatedFat 25.5, Cholesterol 106.9, Sodium 354.9, Protein 0.4
PERFECT TENDERLOIN STEAK / FILETS WITH MUSHROOMS
This is almost a RELIGIOUS experience to eat. One of the few great things about traveling for a profession, is the ability to pursue the quest for "The Perfect Steak." NY steaks are too complicated and "vertical," Chicago can be bland, California adds overwhelming spices. Best so far has been found at "Marysville House"- the one remaining establishment in a ghost mining town about 30 miles outside of Helena, MT*. Have been trying to recreate it for years. Find an outstanding butcher - NOT at your grocery store. Pick the most marbled, aged filets. *Post-scripts: My friend from Helena just told me that Marysville House sold, and isn't nearly as good any more 8**(. For an extra decadence, top with a compound butter made from butter, Gorgonzola cheese, garlic, and basil. THIS should be illegal 8).
Provided by Pellerin
Categories Steak
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
- Bake until the cloves are soft and golden, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Squeeze each head of garlic to expel the cloves into a bowl.
- SAVE THE OIL and add ½ tablespoon of butter. Set on counter to hold.
- Increase oven temperature to 400°F.
- Meanwhile, bring steaks to room temperature and sauté mushrooms.
- To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about ¼ original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
- Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
- Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
- Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
- Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
- Immediately place in the oven for 6½ to 7 minutes for medium rare.
- Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
- Serve steaks, smothered in mushrooms.
Nutrition Facts : Calories 902.8, Fat 69.7, SaturatedFat 26.5, Cholesterol 190.6, Sodium 3599.3, Carbohydrate 18.9, Fiber 3.3, Sugar 5.1, Protein 44
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
EASY BARBEQUE BEEF TENDERLOIN STEAK
This is a simple treatment for tender cuts. No long marinating, no complicated basting sauce - just the steak and a little garlic.
Provided by Bobbie
Categories 100+ Everyday Cooking Recipes
Yield 2
Number Of Ingredients 4
Steps:
- Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
- Preheat grill for medium high heat.
- Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.
Nutrition Facts : Calories 771.1 calories, Carbohydrate 1 g, Cholesterol 207.3 mg, Fat 55.6 g, Fiber 0.1 g, Protein 61.1 g, SaturatedFat 20.1 g, Sodium 390.8 mg
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