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Beef tenderloin recipes are easy with the help of Chef Tips host Jason Hill. Hill explains how to make a great steak sauce ...
and talks about steak cuts with a recipe that will rival any steak house. Cooking perfect steak will no longer be a mystery with this restaurant recipe. It's the best way to cook a steak.
Tags:Beef Tenderloin Recipe,beef tenderloin,chef jason hill,chef tips,cheftips,cheftipsonline,filet mignon,steak
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Hi! I am Chef Jason Hill. Beef Tenderloin recipes do not have to be complicated. Today's recipe calls for just a few simple ingredients, and this recipe will rival any steak on any restaurant menu.
Let's go over a few tips about steak and beef tenderloin. The USDA's top three grades of beef are prime, choice, and select. Only about 2-3% of the beef sold in the U.S. is prime. Prime also has the most marbling. When choosing your steaks, pay close attention to the marbling mistake. Marbling is little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will be.
The beef tenderloin is a non-weight bearing muscle, which receives very little exercise, and that is why it is so tender. It is also only about 4-6 pounds per steer, and that's another reason why it is also so expensive. Alright. Enough of the boring facts, let's cook. For the steak preparation, you will need two small 6-8 ounce beef tenderloin steaks, and some extra virgin olive oil. Followed by a tablespoon each of sea salt and fresh cracked pepper.
Now, we can't serve this pan seared tenderloin without a great easy sauce. Here is what you will need to make an awesome sauce. You will need about half a cup of water, teaspoon of tomato paste, quarter cup of Marsala wine, a tablespoon of balsamic vinegar, a tablespoon of Worcestershire sauce. Mix well. Next, I dice one small shallot and set aside. First to preheat a heavy gauge sauté pan on high. Now I add 2 tablespoons of extra virgin olive oil to my pan. Now I add the steaks, and lower your heat to medium.
After about three minutes on one side, turn the steaks. To sear your edges, you can set your steaks on their side. Check the doneness of the steaks after three to five minutes. Remove the steaks from the pan and set aside, and remember that the steaks will continue to cook for just a little bit; a term known as carryover cooking. Now, add your diced shallots, and scrape the frond off the bottom of your pan. Now add your sauce mix.
Now turn your pan back to high and cook until this reduces to about half. Finish the sauce, stringed in a tablespoon of butter, this will help to thicken the sauce and give it a nice shine.
I like to serve my steak rested on a nest of homemade pomfrets. And then garnish with your sauce.
This recipe is so good, when I made it for my next door neighbor, he said he could have practically cut the steak with his finger. Thanks for tubing in.