Tender Beef Tenderloin Steak: The Perfect Resting Technique
How to Make Delicious Beef Tenderloin Steak at Home: Marinade & Resting!
My husband and I share the same birthday weekend! (Are we soulmates?) Since it’s a weekday, going out for a meal felt too chaotic with the kids, and delivery food is always so-so. I was contemplating what easy meal to make at home when I realized, ‘When in doubt, meat is the answer!’ So, I decided to make beef tenderloin steak.
Steak Ingredients- 200g beef tenderloin
- A little onion (for garnish)
- A little green onion (for garnish)
- 1 tbsp butter
- Olive oil, as needed
- 1/2 tbsp coarse salt
- A sprig of fresh rosemary (or ground dried rosemary if unavailable)
- A pinch of whole black peppercorns
- A pinch of white peppercorns
- A pinch of green peppercorns
- Allspice (optional)
Cooking Instructions
Step 1
First, prepare 200g of beef tenderloin. Gently pat the surface of the tenderloin with paper towels to remove any excess moisture. This step is crucial for a clean flavor without any gamey taste. Properly draining the meat is the foundation for a great steak.
Step 2
Now, let’s prepare the marinade. For a no-cook marinade, mix olive oil generously with whole black peppercorns, white peppercorns, and green peppercorns. Add coarse salt and mix well. Using a variety of peppercorns will enhance the steak’s flavor profile significantly.
Step 3
Ideally, fresh rosemary adds a wonderful aroma, but dried rosemary powder is a fine substitute if fresh is unavailable. Use this olive oil and spice mixture to coat the entire beef tenderloin, massaging it gently. This process helps to seal in the juices during cooking and seasons the steak evenly. Marinating for at least 30 minutes allows the flavors to meld beautifully, elevating the overall taste of the steak. Please ensure you allow adequate marinating time.
Step 4
It’s time to cook the steak! Heat your pan over high heat until it’s very hot. Add a knob of butter and let it melt. Once the butter is sizzling, carefully place the marinated tenderloin into the pan. You’ll hear a satisfying ‘sizzle’ and a delicious aroma will fill the air. If you like, you can grill some vegetables like onion or green onion alongside the steak for added flavor and a complete meal.
Step 5
Sear each side of the steak over high heat for about 1 minute, creating a beautiful crust. If the steak feels firm on the outside but still tender when gently pressed, it’s likely cooked to medium-rare. For a well-done steak, transfer it to a preheated oven at 200°C (390°F) and cook for an additional 3 minutes to ensure it’s cooked through.
Step 6
Now for the most critical step that guarantees a juicy steak: ‘Resting’! Immediately after cooking, the juices tend to pool on the surface of the meat. To redistribute these juices back into the center of the steak, remove it from the pan and loosely wrap it in aluminum foil for about 1 minute. This resting period is essential for that incredibly moist and flavorful bite. I unfortunately didn’t have aluminum foil, so I used the spacious pan by pushing the steak to the side and resting it on top of the onions. If you have foil, make sure to wrap your steak tightly for the resting period!
