Juicy & Tender Beef Tenderloin Steak at Home
Crafting the Perfect Beef Tenderloin Steak for a Special Treat
When dining out feels too expensive, here’s a recipe for a restaurant-quality beef tenderloin steak you can make right at home! This dish, made with the heartfelt effort of a home cook, promises a burst of flavor and juices in every bite. Follow these steps, and anyone can create a masterpiece. Shall we begin?
Steak Ingredients- Beef tenderloin (about 1 inch thick, approx. 200g)
- 1 medium onion
- 1/2 medium zucchini
Steak Seasoning & Sauce- 1.5 tsp salt
- 0.5 tsp coarse ground black pepper
- 2.0 Tbsp cooking oil (e.g., olive oil)
- 2.0 tsp dried rosemary
- 2.0 Tbsp butter (0.5 Tbsp for searing, 1.5 Tbsp for sauce)
- 3.0 Tbsp Tonkatsu sauce
- 6.0 Tbsp plum wine vinegar (Bokbunja fermented liquid)
- 1.5 tsp salt
- 0.5 tsp coarse ground black pepper
- 2.0 Tbsp cooking oil (e.g., olive oil)
- 2.0 tsp dried rosemary
- 2.0 Tbsp butter (0.5 Tbsp for searing, 1.5 Tbsp for sauce)
- 3.0 Tbsp Tonkatsu sauce
- 6.0 Tbsp plum wine vinegar (Bokbunja fermented liquid)
Cooking Instructions
Step 1
Gently pat the beef tenderloin dry with paper towels to remove excess moisture. If the meat has been refrigerated, take it out about 2 hours before cooking to bring it to room temperature. This helps tenderize the meat and prevents it from shrinking too much when cooked.
Step 2
Prepare the seasoning for your steak. In a small bowl, combine 1.5 tsp of salt, 0.5 tsp of coarse ground black pepper, and 2.0 tsp of dried rosemary. Mix them thoroughly.
Step 3
Brush the seasoned beef tenderloin evenly on all sides with 2.0 Tbsp of cooking oil. This prevents the steak from sticking to the pan and helps the seasonings adhere well. Then, generously sprinkle the prepared seasoning mixture over the entire surface of the meat. Press gently to ensure the seasoning sticks.
Step 4
Prepare your searing pan. Heat a non-stick skillet over high heat until it’s quite hot – you should see a wispy trail of smoke. Have 0.5 Tbsp of butter ready, as it will be used for basting.
Step 5
Prepare the vegetables to serve alongside. Slice the onion into thick rounds, about 1cm thick, so they hold their shape well when grilled. Cut the zucchini into half-moon shapes, also about 1cm thick. Cutting the vegetables thicker helps them retain a pleasant crispness after cooking.
Step 6
Carefully place the seasoned beef tenderloin into the preheated hot skillet. Searing over high heat quickly sears the exterior, locking in the delicious juices.
Step 7
Sear the first side of the steak for about 1 minute and 30 seconds over high heat. Flip the steak and sear the other side for the same duration. Reduce the heat to medium-low and add 0.5 Tbsp of butter to the pan. As the butter melts, spoon it over the steak repeatedly (basting) for extra moisture and flavor. Once the steak reaches your desired level of doneness on both sides, quickly transfer it to a cutting board to rest. Resting allows the juices to redistribute evenly throughout the meat, ensuring a tender and moist result.
Step 8
While the steak is resting, use the same skillet. Turn the heat to medium-high and add the prepared zucchini and onion slices. The residual meat juices and butter in the pan will infuse the vegetables with wonderful flavor.
Step 9
Lightly season the vegetables with salt to your taste. Cook them until a fork can easily pierce the zucchini. Avoid overcooking, which can make them mushy; flip them occasionally to ensure even cooking.
Step 10
Arrange the cooked vegetables attractively on one side of your serving plate, creating a bed for the steak.
Step 11
Slice the rested steak into desired portions and place them on top of the prepared vegetables on the plate.
Step 12
Do not wipe out the skillet. Add the remaining 1.5 Tbsp of butter, 3.0 Tbsp of Tonkatsu sauce, and 6.0 Tbsp of plum wine vinegar (Bokbunja fermented liquid) directly into the pan. Stir and simmer over medium heat for about 5 minutes, allowing the sauce to thicken slightly. Pour the finished sauce into a small dipping dish.
Step 13
Enjoy your beautifully plated steak, vegetables, and accompanying sauce. The sauce adds an extra layer of rich flavor. For those who prefer a saltier taste, a little extra salt can enhance the steak’s flavor, pairing wonderfully with warm rice. Remember, steak is best enjoyed immediately as it can become tough when cooled. Savor every bite!
