Perfect Tenderloin Steak Bali Style Food

PERFECT TENDERLOIN STEAK - BALI STYLE

Steps:

• Take your steak out of cooling far ahead of time - If the meat is too cold, it is more likely to sear too slowly and loose its juices.
• Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy.
• Heat the pan to medium heat and melt the butter - Use a high flame in order for the butter to bubble. Make sure not to burn the butter and do not leave the pan from this point on.
• Add the steaks to the pan as soon as the butter is done bubbling - Keep flame on high, in order for the steaks to sear quickly.
• Turn the steaks over after a minute or so - In order to get them nice and tan all around you have to keep turning the steaks over. Use a set of tongs instead of a fork in order to keep the fluids from flowing out.
• Make sure the gravy does not turn too brown on the high flame - In order to still make sure that the steak is at the proper temperature on the inside, use a lower flame for the last two minutes or so.
• Your steaks are finished if they have a nice all around tan and brown shade.
• Place the steaks onto the plate and add some sambal to the gravy - Mix one tablespoon of sambal through the gravy by stirring it over a low flame.
• Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy.
• Serve with french fries, a light salad and some white bread to dip into the gravy.

PERFECT TENDERLOIN STEAK / FILETS WITH MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
• Bake until the cloves are soft and golden, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Squeeze each head of garlic to expel the cloves into a bowl.
• SAVE THE OIL and add ½ tablespoon of butter. Set on counter to hold.
• Increase oven temperature to 400°F.
• Meanwhile, bring steaks to room temperature and sauté mushrooms.
• To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about ¼ original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
• Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
• Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
• Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
• Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
• Immediately place in the oven for 6½ to 7 minutes for medium rare.
• Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
• Serve steaks, smothered in mushrooms.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

SAUCY TENDERLOIN SKILLET STEAKS

Steps:

• In a skillet, saute onion and garlic in 1 tablespoon butter and mustard until tender. Rub both sides of steaks with salt and pepper; add to skillet. Cook 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Add lemon juice, Worcestershire sauce, chives and remaining butter to the skillet; cook and stir over medium heat 2 minutes. Pour over steaks. Sprinkle with parsley.