Melt in your mouth Tenderloin steak

I was so happy that my grocery store had this beautiful cut of tenderloin steak on sale. It is usually quite pricey and with good reason. Beef tenderloin is the name of the large cut of beef before it is sliced into steak. It is also known as filet mignon. Filet Mignon is tender, delicious and one of the most premium priced cuts of beef. It is desired because tenderloin steak will definitely melt in your mouth because it is so tender! Tenderloin…tender…get it. (Insert smile here)

The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the “tail”. The smaller, pointed end—the “tail”—starts a little past the ribs, growing in thickness until it ends in the “sirloin”(primal cut) which is closer to the butt of the cow. This muscle does very little work, so it is the most tender part of the beef. This one of my favorite cuts of meat. My choice of preparation is usually pan-frying or grilling. I do not recommend a non-stick frying pan for this beautiful cut of meat. Cast iron is the way to go.

When I saw this steak on sale I absolutely wanted to share my tenderloin steak recipe with you. The flavor is so delicious your family and friends will be asking for seconds! Tenderloin steak is one of my very favorite foods! Many restaurants prepare their steaks by searing at a high temperature to lock in all of the juices. It is then immediately oven-baked at a high temperature to finish cooking for no more than two or 3 minutes. This recipe is inspired by the above restaurant style of cooking.

My tenderloin steak recipe is incredibly easy and if you do not have a stove top grill. A cast iron skillet should work just fine. Be sure to not overcook this steak.

I like my tenderloin steak medium-rare. I cook sear for 3-4 minutes each depending on the thickness. This tenderloin steak recipe takes only about approximately 25 minutes.

Remember these few little tips help to make this culinary experience go smoothly. Always take your meat out of the refrigerator for about 30 minutes before you start cooking. Add your seasoning just before grilling. The brand of salt that I use is Himalayan Pink Sea Salt this particular one comes with a grinder. Also most importantly, use a timer to keep track of the time. Ensure that making this steak is your only focus because time has a way of being supercharged during this process and the last thing that you want to do is overcook your tenderloin aka filet mignon. If you overcook it, it can become quite chewy. So let’s cook.

Serves 4

Tenderloin steak

Tenderloin steaks are expensive but they are absolutely delicious and will melt in your mouth because they are so tender!

10 minPrep Time

15 minCook Time

25 minTotal Time

Yields 4

Author:

Lola

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Ingredients

• 4 Tenderloin Steaks
• 1 tsp Simply Organic Pepper
• 1 tsp Pink Himalayan Salt
• 1 tsp Simply Organic Paprika
• 2 tbsp Kerry Gold Butter

Instructions

1. Rest your steaks at room temperature for approximately 30 minutes.
2. Preheat your oven to 425 degrees.
3. Season your steaks just before grilling.
4. Season with salt, and paprika or the seasoning of your choice.
5. Preheat your grill. I use the Lodge Cast iron reversible stove top Grill.
6. Place the fillets on the grill or you can use a stainless steel skillet over medium-high heat.
7. Add the olive oil and let it get hot.
8. Grill on the first side for 3-4 minutes.
9. Flip and grill for an additional 3-4 minutes.
10. Immediately transfer your steak to the oven and set your timer. Cook in the oven for 5-7 minutes, depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare or 7 minutes for medium.
11. Remove and put them on a clean plate, tent with foil and let them rest for 5 minutes minimum. If you leave them in the hot pan, they will overcook.
12. Plate your steaks. You can use the dripping in the pan as gravy if you like or add a pat of butter to your steaks.
13. Enjoy!

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