Introduction
Indulging in a perfectly cooked beef tenderloin steak is a delightful experience that many culinary enthusiasts treasure. The combination of the rich flavors in the sauce, complemented by the tenderness of the steak, makes for an exquisite dish. In this recipe, we will guide you through the process of preparing a delectable steak paired with an umami-rich sauce, perfect for any occasion.
Detailed Ingredients with measures
– 2 beef tenderloin steaks, approximately 150g (5oz) each
– 1 tablespoon vegetable oil (or other neutral cooking oil)
Sauce:
– 1 tablespoon all-purpose soy sauce
– 2 tablespoons Mirin
– 3 tablespoons cooking sake
– 45g (3 tablespoons) unsalted butter
– 1 small garlic clove, minced
– 1/2 teaspoon ginger, minced (optional)
– 3 teaspoons shallots/scallions (green part) or chives, finely chopped
Prep Time
20 minutes
Cook Time
Approximately 10 minutes
Total Time
30 minutes
Yield
Serves 2
Enjoy your delicious beef tenderloin steaks with a unique and flavorful sauce that brings out the best in this premium cut of meat.
Detailed Directions and Instructions
1. Prepare the Steaks
Remove the steaks from the refrigerator 20 minutes before cooking (or 10 minutes if it’s a hot day). This allows them to come to room temperature for even cooking.
2. Make the Sauce Mixture
In a small bowl, combine the soy sauce, Mirin, and sake. Stir well to integrate the ingredients.
3. Heat the Skillet
Heat the vegetable oil in a skillet over medium-high heat until it starts to smoke. This indicates that the oil is hot enough for cooking.
4. Cook the Steaks
Add the steaks to the skillet and cook them according to your preferred doneness. For medium-rare, cook for about 3 minutes on the first side and 2 minutes on the second side for steaks that are approximately 150g (5oz) each and around 3cm (1.25″) thick.
5. Rest the Steaks
Transfer the cooked steaks to a plate and loosely cover them with foil. Let them rest for 5 minutes to allow the juices to redistribute.
6. Prepare the Sauce
After the steaks have rested, allow the skillet to cool slightly. Return it to the stove over medium-high heat. Pour in the sauce mixture and bring it to a simmer.
7. Incorporate Butter
Add the unsalted butter to the simmering sauce and stir until it melts and fully incorporates, creating a rich flavor.
8. Add Aromatics
Remove the skillet from the heat. Stir in the minced garlic, optional minced ginger, and 2 teaspoons of the finely chopped shallots or chives, reserving the remaining teaspoon for garnish. The sauce should begin to thicken; if it does not, keep stirring as it will thicken more upon cooling.
9. Serve the Dish
Place the rested steaks on individual plates and generously spoon the prepared sauce over them. Optionally, accompany with finely shredded cabbage and white rice for a complete meal.
Notes
Steak Temperature Guide
Use a meat thermometer for precise cooking: 52°C (125°F) for medium-rare, and adjust cooking time accordingly for different doneness levels.
Serving Suggestion
The addition of finely shredded cabbage is a traditional Japanese side that complements the dish well.
Storage Tips
If you have leftover sauce, it can be stored in an airtight container in the refrigerator for up to a week. Reheat before serving.
Cook techniques
Resting the Meat
Allow the steaks to rest after cooking to let the juices redistribute. This ensures that the meat stays tender and flavorful.
Heat Control
Use medium-high heat to sear the steaks. This gives a nice crust while keeping the inside juicy. Adjust heat as necessary to avoid burning.
Making a Sauce
Combine sauce ingredients in the skillet used for cooking the steaks. This incorporates the cooked meat flavors into the sauce for added depth.
Thickening the Sauce
To thicken the sauce, allow it to simmer briefly after adding butter. Stir until it coats the back of a spoon for the perfect consistency.
Garnishing
Use finely chopped shallots or chives as a garnish to add a fresh flavor and a pop of color to the dish before serving.
FAQ
How long should I cook the steaks for medium-rare?
Cook for 3 minutes on the first side and 2 minutes on the second side for a 150g (5oz) steak that is 3cm (1.25″) thick.
Can I use other oils for cooking?
Yes, you can use any neutral cooking oil. Vegetable oil, canola oil, or grapeseed oil are all good options.
What can I serve with this dish?
This dish pairs well with finely shredded cabbage and white rice, which are common accompaniments in Japanese cuisine.
Can I prepare the sauce ahead of time?
You can mix the sauce ingredients ahead of time, but it’s best to prepare the sauce just before serving for optimal freshness and flavor.
Is ginger necessary in the sauce?
Ginger is optional; it adds a nice depth of flavor, but you can omit it if you prefer a milder sauce.
Conclusion
The beef tenderloin steaks, paired with a savory sauce enriched with soy sauce, Mirin, and cooking sake, create a delightful dish that captures the essence of Japanese flavors. This recipe is not only succulent but also allows for variations and sides that can elevate the dining experience.
Asian-inspired Beef Stir-fry
Incorporate sliced beef tenderloin into a vibrant stir-fry with bell peppers, broccoli, and snap peas, tossed in a combination of soy sauce and oyster sauce for a hearty meal.
Beef Tacos with Asian Slaw
Shred the cooked beef and serve in corn tortillas, topped with a zesty Asian slaw made from cabbage, carrots, and a sesame dressing for a fusion twist on tacos.
Grilled Beef Salad
Slice the cooked beef and serve it over a bed of mixed greens, topped with cucumbers, carrots, and a sesame soy vinaigrette for a refreshing salad option.
Beef and Mushroom Risotto
Add chopped sautéed mushrooms to creamy Arborio rice and fold in sliced beef tenderloin for a rich and comforting risotto dish, finished with freshly grated Parmesan.
Korean Beef Bowls
Marinate the beef in a Korean barbecue sauce, grill it, and serve over a bowl of rice topped with kimchi and a fried egg for a satisfying bowl meal.
Spicy Beef Lettuce Wraps
Dice the beef and toss with a spicy Sriracha sauce; serve wrapped in crisp lettuce leaves along with shredded carrots and peanuts for added crunch.
