The Beef tenderloin steak is going to enhance your appetite and would integrate the flavour of natural herbs in your dining plate.
Beef tenderloin steak one of the best and lovable dishes in the food world. Basically, it’s from Australian cuisine but nowadays these recipes have been popular in the whole world. In Australia, they called an eye fillet of beef. The steak is a high-quality beef cut into thick slices that are cooked by grilling or frying.
The tenderloin has different categories, that are….
I preferred the best tenderloin steak, which is needed Wagyu and Angus steak of beef. Among these, the wagyu steak is most expensive than Angus beef steak because, it is all about the intense, fat marbling in the meat, which gives the rich flavour and good quality. Wagyu steak comes from the wagyu beef, which emanates from the Japanese Wagyu cattle and it is very expensive as a result of it is one of the best slices of beef. There is a lot of marbling in the meat, which means that there are streaks of fat within the red meat which designates the meat more tender and moist while adding a flavour of natural fresh herbs. But the Angus beef steak from the Angus cattle of Scotland, which are not expensive, its small beef cattle.
You can accommodate variants of sauce, which you like along with beef tenderloin steak recipes. Red wine and pepperoni sauce are grate sauce for this.
BEEF TENDERLOIN STEAK HOW TO COOK
Your first step is, don’t cook from cold. An hour before cooking, remove your steak from the chiller and bring it to room temperature, this will, allows the meat to cook more evenly and expeditious. When it will reach room temperature, season with salt and crushed pepper. If you are going to roasting your steak, you should sure that, your oven temperature should be of 120 degrees Celsius or 250 degrees Fahrenheit. And one thing remembers that always use a thermometer for the steak doneness. When it will be done as your wishing doneness. just rest for 10 to 12minutes.
WAGYU TENDERLOIN STEAK RECIPE
Marinating with full of herbs and garlic, served with asparagus and pepper sauce.
- 2 no Wagyu tenderloin steak
- 2 tbsp Corn oil
- Salt /Pepper to taste
- 1 sprig Rosemerry
- 2 cup Beef broth
- 4 tbsp Demiglaze
- 10 to 12 no Asparagus
- 2 no Cherry tomato ( for garnish )
- 1/2 tbsp chopped garlic
Before roasting, you should take out wagyu steak from chiller and bring it to room temperature. Once room temperature will reach marinate with salt, corn oil, crushed pepper, and fresh chop rosemary. Keep aside for 30 minutes.
Heat oil in a heavy saucepan, add chopped garlic, saute and pour the beef stock in it. Bring to boil fur 3 to 4 minutes, add 4 tbsp of demiglaze, whiskey well and cook for more couple of minutes. Culminating with crushed pepper and cooking cream. Remove out from the fire and keep in aside.
Preheat the oven 120 degrees Celsius or 250 degrees Fahrenheit, place the steak and roast it as per your desire doneness, rare, medium-rare, medium and well done. For which, check the steak by the utilizing thermometer and you will sure it is done or not.
Remove your wagyu steak just before it fully cooked or your desired cooked temperature. Wrap in a foil and keep aside for 10 to 15 minutes. By which it gives perfect tenderness and flavor.
Blanch the asparagus, when steak will be done, abstract out foil and place on blanched asparagus in an accommodating plate. Pour pepper sauce over the wagyu steak and garnished with fried cherry tomato and fried rosemary.