Recipe

RECIPE – February 2017

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

We recommend the following cooking times for a 3.5cm thick tenderloin fillet steak:
Rare: About 2.5 mins each side. Dark red in color with some juice flowing.  It will feel soft and spongy with slight resistance.
Medium: About 4.5 mins each side. Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.
Medium Well: About 5 mins each side. A trace of pink color but not dry.
Well done: About 6 mins each side. No pink color. It will feel spongy and soft and slightly springy.
Use a thermometer to test doneness. A thermometer is your best bet for producing a great-tasting steak consistently each time

  • 120° F (48.8° C) = Rare
  • 130° F (54.4° C) = Medium rare
  • 140° F (60° C) = Medium
  • 150° F (65.5° C) = Medium well
  • 160° F (71.1° C) = Well done

Resting the meat allows the muscle fibres to relax, sending the juices back through the entire piece of meat. Be patient and rest for 10 minutes… then bone appetite!

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