This month on our Recipe feature, we are showcasing the Queen of Steaks, Filet Mignon or Center Cut Tenderloin
Before you cook your steak, let it settle down in room temperature, about an hour for 3.5 cm thick tenderloin. Don’t throw a cool steak on the griddle as this will risk undercooking a steak. We recommend frying your steak. A heavy-duty, thick-based frying pan, ideally with a non-stick coating, will achieve good results. Oil the pan with 1 to 2 teaspoons of neutral oil (canola or brown nut works fine) over high heat, wait until the oil just starts to smoke.
This means that the pan is ready to take the steak. Dressing your steak is very simple. A generous portion of salt and pepper, but only right before you put your steak on the griddle. Do not season well before
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