Beef tenderloin: how to bake? Video
Beef tenderloin is rightfully considered a real delicacy. This is a muscle that is located along the ridge, under the ribs, it does not participate in the movement of the animal and does not experience stress, so this meat is soft and tender. If you are lucky enough to buy a beef tenderloin, you need to prepare it in such a way as to preserve both the flavor and aroma of each bite.
If you are one of the beef lovers, you will be able to fully enjoy the delicate taste of beef tenderloin by making tartare from it. For this dish, beef does not need to be boiled, baked or fried – it is used raw. In this case, you must be sure of the quality of the meat, it must be really fresh.
For tartare you will need: – beef tenderloin – 200 g; – white onions – 1 small onion; – soy sauce – 2 tablespoons; – balsamic vinegar – 1 tsp; – spices: black pepper, ground coriander; – sea salt.
Freeze the tenderloin slightly before cooking by placing it in the fridge freezer for half an hour to make it easier to cut. Then take it out and with a sharp knife cut it across the fibers into slices about 0,5 cm thick. Cut each slice into cubes.
Place the meat in a small bowl and season with spices, soy sauce, and balsamic vinegar. Chop the onion finely, lightly sprinkle the chopped onion with sea salt and mash it right on the cutting board with a regular rolling pin, the onion will become soft and juice out. Put the onion in the meat, stir everything well, cover the bowl and refrigerate for 2-3 hours.
Beef tartare is considered a gourmet snack. It is served with dried white bread
If you do not like raw meat, you can fry steaks from beef tenderloin, in which the delicate taste of the meat will be preserved as much as possible. To do this, cut the tenderloin across the grain into medallions 3 cm thick. Beat each medallion lightly using a flat wooden culinary hammer or simply using your fist, lightly pressing on the meat from both sides. Pepper each bite, but don’t add salt yet.
Preheat the skillet and at the same time start preheating the oven to the maximum temperature. It is better to use a special steak pan, but if it is not there, you can use a heavy cast iron, with a thick bottom. Pour just a little oil on it and wait for it to warm up well too. Then put the steaks in the pan and fry them on each side for 3 minutes. This method allows you to quickly bake the outer cut of meat and leave all its juices and aromas inside the piece.
After frying, salt the steaks, place them on a tray and place in the preheated oven for 8 minutes. When you take them out of the oven, the cooking process will still continue, so they should not be served immediately, but after 5 minutes.