Beef Tenderloin Recipes
Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu. Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the US is prime, which also has the most marbling. What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste. The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive. Beef Tenderloin with Marsala and Shallot Pan Jus 2 beef tenderloin steaks Sea salt Fresh cracked pepper Sauce: 1/2 cup water 1 teaspoon tomato paste 1/4 cup Marsala wine 1 tablespoon balsamic vinegar 1 tablespoon Worcestershire sauce To finish: 1 small shallot, minced and set aside 1 tablespoon butter, set aside Mix sauce ingredients (except for shallot and butter) in a bowl and set aside. Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 …
yay! you said pommes frites! ^^ Great cooking btw
It’s only the part when you talk
@quinderwall
Thank you! ^^
@TokerMate
You’re welcome. Thanks for commenting!
@Leziii
Thanks. I don’t think I can do anything about it at this point.
Oh NO!
Better warn the cavemen!
hahaha.Thanks for a great recipe chef,love your to-the-point style.
Great videos! These have helped me to appreciate cooking. Before I was somewhat dependant on my mothers cooking and lord have mercy, it is quite substandard at times.
What I’d like to see is the fundamentals of cooking, learning to make one sauce will just do that; teach you how to make one sauce. However teach a man the basics of combining flavours, spices, broths etc. This will encourage creativity.
Thank you again for you’re delicious videos.
@uTubeTerror
Hahaha! Thank you for commenting!
How long did you age them because they look greyish brown.
@ERICTLG
Haha….Good eye.
This is one of our earlier videos and we didn’t get the shots we needed and had to freeze them for another day of shooting. Hence the color change. Please, NEVER-EVER freeze a fliet. With that, an aged steak is usually aged for 21 days to intensify flavor and tenderize it by breaking down connective tissue. This is done by keeping the meat at low humidity at 36 degrees F.
@ChefTips
Ahh I see. Thanks for the info!
to thicken the sauce uses some flour
Made this tonight – it really is a fantastic recipe. I’ve made a lot of recipes from online and this one takes the cake. I’m only making recipes from chefs from now on! thanks for sharing this!
Thanks! I’m glad you enjoyed it! Cheers, Jason
How come when my wife cooks steak its as tuff as old boots ,please help.
@jellis4465
Have you had her cook a rib-eye with good marbling
If not, try it on the grill. Check out my
“grilling steak” video for more tips! =]
what a neighborly thing to do!
@ssahmad
Haha! Thanks!
his neighbors must have been karate masters…
@jellis4465 Could be several things. Cut of meat, cooking method etc. If you want a fool proof steak get a nice sirloin or tenderloin and put it on a Forman grill 4 minutes then turn and another 4-5 minutes. You cant go wrong cuz the temp is always consistant
I also added a bit more vinegar, and also crushed garlic and brown sugar. It was pretty amazing. Thank for the recipe.
@ZivEstVeritas
Sounds good! Thanks for commenting.
@jellis4465 Tell your wife not to cook steak well done,if you cook steak medium rare or medium that will be more soft,or eat fillet steak which has very soft fibre.
Actually no matter how you cook beef steak,it always remains tough a bit because of fibre of beef meat (except for fillet.) If you don’t want to chew at all then cut a thin slice of pork,hammer it little bit and suddenly cook each side for couple of seconds in very hot(smoking) pan.That will dissolve in your mouth.
Wish I was standing there, I would snatch that plate up real quick.
@Adhesiveputty LOL!