How To Cook A Tenderloin Steak

Tenderloin steak, how to cook it? First, salt and pepper on the meat, always before cooking, very important on the side, salt and pepper. It could be cut black pepper or it could be white pepper. When you press it down a little bit, make sure the seasoning goes inside the meat.

Now, we turn it over now, we do exactly the same thing again. This is a steak which needs some cooking but very medium heat cooking, not too harsh, if not a little bit too hard, okay, so medium heat. This is a non-stick pan on the stove, rapeseed oil on bottom of the pan, about two tablespoons, butter, so oil and butter.

Butter doesn't burn, about same thing, 30 grams, thirty-thirty, melt it in a pan and put gently your steak inside it on a medium heat - very important - here we go and we are going to leave it like that for 2 to 3 minutes. That's 3 minutes on both sides. This is 1 cm thick.

If it was thicker, if it was 2 cm thicker, it will be to 5 to 7 minutes on each side while this is cooking, so if we said 2-3 minutes on each side, you got 6 minutes of cooking. Then, we are going to rest the meat for another 5 minutes so while this is cooking, you can chop your shallots, dice the shallots also. Actually, the steak is done now and if you can see the color of the butter corn, that means the butter is all brown, this is very good take it off, put it in the middle of the plate, rest it for 5 to 10 minutes so the mercer doesn't retract too much.

Now, with your pan, with all this nice oil and butter and the flavour, remove little bit of it because it's a bit too much and keep just one spoon to fry up your shallots and cook gently your shallots in one spoon of the fat which was left over from the beef. Once again, on the medium heat, not too high, you don't want to burn them. You just want to sweat them.

Once the shallots are cooked, you see what they look like. Half a glass of red wine, little glass of red wine and burning, let them reduce, not reducing for too much, just until we will reduce now the sauce. Of course, the sauce, the red wine and shallot sauce basically, we will reduce it almost by half until it makes a very nice syrup consistency and pour it on the top of your beef.

You can see a bit of butter on top, some parsley and if you want some cut black pepper all over it. And that's how to cook tenderloin steak.
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