Tenderloin Steak: A Restaurant-Quality Delight at Home
Indulge in a Luxurious Tenderloin Steak Experience Without Leaving Your Kitchen!
Are you planning special holiday meals or end-of-year gatherings with family and friends? As the festive season approaches, destinations like hotel restaurants or family-style eateries often become the top choices over casual spots, with steak being a quintessential menu item. A single serving of premium Korean beef tenderloin steak at a hotel can easily cost between 40,000 to 50,000 won per person. However, with a little effort, you can recreate this luxurious experience at home, enjoying a magnificent tenderloin steak dinner for your entire family for the price of just one restaurant portion! Don’t let the idea of making steak intimidate you; it’s surprisingly simple. This recipe is perfect for making your Christmas celebration extra special.
Steak Ingredients- Korean Beef Tenderloin, cut for steak (600g), 5 pieces
Mushroom Garnish- King Oyster Mushrooms (200g), 1 pack
Mushroom Seasoning- Balsamic Vinegar, 1 Tbsp
- Olive Oil, 4 Tbsp
- Salt, to taste
- Black Pepper, to taste
Meat Seasoning- Salt, to taste
- Black Pepper, to taste
- Olive Oil, a light brush
- King Oyster Mushrooms (200g), 1 pack
Mushroom Seasoning- Balsamic Vinegar, 1 Tbsp
- Olive Oil, 4 Tbsp
- Salt, to taste
- Black Pepper, to taste
Meat Seasoning- Salt, to taste
- Black Pepper, to taste
- Olive Oil, a light brush
- Salt, to taste
- Black Pepper, to taste
- Olive Oil, a light brush
Cooking Instructions
Step 1
First, place the Korean beef tenderloin steaks on paper towels and let them sit for a moment to allow excess blood to drain. You can gently press down with more paper towels on top to absorb any residual moisture.
Step 2
After patting the tenderloin dry, lightly season both sides with salt and a pinch of black pepper. Then, brush a thin layer of olive oil over the meat. This step helps to prevent the delicious juices from escaping during cooking and enhances the flavor.
Step 3
Gently rinse the King Oyster Mushrooms under running water and pat them dry. Place them in a bowl and toss with 1 tablespoon of balsamic vinegar and 4 tablespoons of olive oil, ensuring they are lightly coated. Mix gently.
Step 4
Heat a lightly oiled pan over high heat. Add the seasoned mushrooms and stir-fry quickly until lightly browned. Season with salt and pepper to taste, then set aside. If the mushrooms release a lot of liquid while cooking, you can spread them out on a sieve to cool and allow excess moisture to evaporate.
Step 5
Now it’s time to cook the steaks. I used the grill function of my oven, placing the pan with the steaks inside. My family prefers their steak well-done, so I cooked them for about 15 minutes. Looking back, they might have been cooked a bit longer than ideal.
Step 6
If you don’t have an oven or grill, heat a heavy-bottomed skillet over very high heat with just a minimal amount of oil. Place the steaks in the hot pan and sear one side until completely browned before flipping to cook the other side. Personally, I find cooking steak in a skillet more satisfying than in an oven. You can visually monitor the steak’s progress, allowing you to achieve a perfectly cooked result.
Step 7
While the steaks are cooking, let’s prepare the sauce. Using the same pan you cooked the steak in (after removing the steak), combine all the sauce ingredients: 1/2 cup red wine, 3/4 cup ketchup, 1 tablespoon oligodang, 5 tablespoons Worcestershire sauce, 1 tablespoon sugar, and 2 bay leaves. Bring everything to a simmer and cook until slightly thickened. Your simple steak sauce is ready!
Step 8
To serve, spoon a generous amount of the prepared sauce onto each plate. Arrange the sautéed King Oyster Mushrooms on top of the sauce, and then place the perfectly cooked tenderloin steak over the mushrooms. Garnish with a few baby greens for a beautiful presentation. Enjoy your restaurant-worthy homemade tenderloin steak!
