How to
cook Beef Tenderloin Steak
1)
remove the tenderloins from the refrigerator 20 minutes before
cooking to bring them to room temperature.
2)
Pat the tenderloins dry with paper towels. Sprinkle generously with
salt and fresh ground pepper. Massage the seasoning into the meat.
3)
Rub oil on the outside of the steaks.
Cooking:
1)
Heat the skillet over medium-high heat to scalding, until a drop of
water sizzles and dances on the skillet. Put 1 T of oil into the
middle of the skillet and swish it around to cover the cooking surface. Heat the oil until it begins to smoke.
2)
Place the tenderloins in the middle of the skillet. With your fingers
or tongs, move the steaks around in a circular motion to spread the
oil. Sear the steaks for 2-3 minutes. Use tons to flip the steaks and
sear the other side for 2-3 minutes. This searing causes proteins in
the steaks' surface to interact with the sugars, creating a flavorful
crust containing hundreds of different-flavored compounds.
3)
Lower the heat to medium. Cook for and additional 7-9 minutes total,
flipping the steaks occasionally, for medium rare or medium. Cook the
steaks to 125 Fahrenheit for rare, 130 for medium rare and 140 for
medium. The steaks will continue to heat after you remove them from
the skillet.
4)
Transfer the steaks to a plate and cover them loosely with aluminum
foil. Allow them to rest for 10-15 minutes. This chances their flavor
and gives the juices time to distribute evenly through the
tenderloins.
5)
De-glaze the skillet with 1 T butter and 2 T water. Heat the skillet
over medium heat and scrape the bottom of the skillet with your
spatula to loosen any charred remnants. Reduce the liquid a little.
Drizzle the liquid over the tenderloins.