This video is a pan roasted beef tenderloin steak. It hyas a citrus , and herb sauce. this recipie is done on the stove top and finished in the oven. Also, it featurs basic cooking skills, and the basic recipie is outstanding.
OK. I tried this. Came out great. time and temps; initially pan on med to high heat. 1 1/2" steaks. 2 minutes on each side, then I seared the sides and ends 30 seconds each (I only cooked two steaks at a time, and grabbed both steaks at the same time to sear the ends and sides). My oven was 300 degrees, and I put the whole pan in for 2 1/2 minutes (for medium steaks, you'll have to experiment to see how long you want yours to stay in the oven. THAT IS CRITICAL! If you leave the pan in the oven the wrong duration by even 30 seconds, it will change from rare to med/rare to med to well! Time it exactly, as ovens can vary. then let the steak sit on a cutting board for 5 minutes before serving. Way too many people want to believe that THEIR WAY is the only way to cook a steak. as the old saying goes, there's more than one way to skin a cat.
Two minute sear on each side and then six minutes in a 425 degree oven will yield medium rare filets. That’s with 2 inch cuts. Use a cast iron for best results.
Amazing Video and instructions. Never made Beef Tenderloin before and with your instructions I made it perfectly on the first try. It was a huge hit for dinner! Thank you!
+Jammin Dave none of those ingredients are out of the ordinary! I would venture to say that most established home cooks would have those ingredients on hand. Just need to buy steaks...that hopefully have a bit more colour than those ones. Unless it's the lighting.
Great video finally a true cook in the kitchen love the way you created flavor without compromising the beautiful tenderloin. Keep the vids coming love to see your creations!!
Forget haters they talk crap and cnt boil a perfect egg..from one chef to another great technique and flavor profile i have done that with blood oranges for pan roasted salmon...thats why its a thick line between cooks and chefs..like really only a non experienced cook would say chop up the garlic that would obviously turn to burnt garlic and a bitter pan sauce from sqeezing the orange in it and it carmalizing to quick..."Pan Roasted"..do homework those that want to learn how to cook
The searing depends on the thickness of the steak, but it’s more of a visual decision. Regarding the oven, use around 450 F, and it’s best to use a meat thermometer. Get it to around 120 F for medium rare, as it will continue to cook inside while it rests. Good luck
thanks you are right i will take your advice i am a chef and need to supply all info i just started to make vidos and input like yours is very inportant
YUM! Looks absolutely delicious... I just brought a whole tenderloin today and am going to break it down....I was looking for a recipe and came across your video.....I'm so doing this...just wish I could find that beautiful looking tangerine you have there! I've never heard of it before today.....I'll just sub it for a regular tangerine...Thanks for the video :)
I tried your sauce and cooking style. great. I'm just getting started and a hobbyist at best. post more videos. Question: your pan stovetop style is great if you have a few smaller cuts, What do you do if you have to cook a greater quantity of larger steaks (like ribeye)? I have a smaller oven (bbq is not an option)
Why not crush the garlic?also why not put the butter before the steak is about done? Put the butter at the right time may bring about strong flavor. Please advise.
in this recipe we looking get a roasted garlic flaver in the glaze chopped or crushed good for strongerup front flaver wewhant to have in this dish sweeter background flaver the butter can be put in at end to to help bring together basting steaks with the butter early is a a way to bring good flaver and color to surface of steak
Good video to help learn pan seared filet mignon. Sorry your camera man was in love with the zoom. Wish you would have said the thickness of your steak, how high the heat was, how long you seared each side, and the temp of the oven. Oh well. That's it guys.
looks great but no cooking times or temps............i get it though....steaks aren't the same thickness.....even so, would be nice to have a time frame for the steaks you bought. that said...nice result. I hope mine come out the same.
I like the choice of ingredients but i woulda of just seared one side nicley in oil, flip it, add the butter, shallots ans garlic then started basting then put in oven
the steaks rested for full 5 min the plating part of video was put in after final resting check last seen you will see the pan had already been removed from oven
Add the butter at the end, not at the beginning. The fat from the butter "pulls" the fat away from the meat. You want to keep as much of the fat in the muscle layers (aka. that's what makes the meat "juicy", aka. the flavor).
Wow.. you really need to crush the garlic, shallots and the herbs to get the flavor out of them, as well as squeeze the juice out of the oranges. What you're showing us won't do much. You might a swell as wave it over the steak like a wand - the result is the same. And I'm not even a trained chef! And how long and at what temperature did you put it in the oven for to finish it? Chef Ramsey would kick you out of the kitchen by now...
if he was doing that with a cut like a Ribeye or, even worse, a Spinalis Dorsi cap steak, I'd say the same. However, because of the leanness of Filet and lack of marbling, it is naturally a very very bland piece of meat, which is why people flavor it with butter (fat is flavor), and other pan sauces (au poivre for instance comes to mind, or a bechamel, or a redwine reduction). My only difference of opinion-- and the recipe looks dead on killer like few I've seen in awhile --is the done-ness. For a Ribeye, Cap Steak, or a New York, I'd go for Medium, whereas for a Filet, I don't like going much above Medium-Rare, if not Rare. Because of the lack of marbling, aka intramuscular fat, it's very easy to overcook a filet, and turn a 12.99 a pound steak into so much shoe leather. Whereas, with a ribeye, cap, or NYStrip, I prefer medium, to let the fat melt and flavor the steak. But the flavor profile (Garlic, Thyme, Butter, Oil, Orange (which I've never seen in a recipe, but I can see how that adds a sweet note to the whole sauce) and Shallot) sounds seriously seriously good. Only aspect I'd add, to boost the flavor profile, is a dash or two of soy or worchestershire sauce for an umami bomb that boosts the savory.
P Berry The experts preferred cook the steak with salt and pepper. But most experts also top it off with some type of sauce. There is nothing wrong with that.
He likes it his own way also the tenderloin really doesn’t have that great marbling or fat so that takes a lot from the flavor of the steak so I’m guessing he wants to add to the flavor
