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Prime | Tenderloin

SERVES 2



- 1 Grass-fed Tenderloin
- Kosher salt
- Pepper grinder
- Montreal steak spice (optional)

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    1. Let tenderloin thaw overnight in fridge if frozen. If looking to thaw in 2-3 hours, run under cold water in a large bath or container.

    2. Bring tenderloin to room temperature by leaving it out covered on the counter for at least one hour. Preheat oven to 250F. Season very well with salt and pepper, adding in Montreal steak spice if preferred.

    3. Leave the steak in oven for 30 minutes and check temperature. You ideally want it at 45C. If its not quite there, leave in for another 10 minutes and check again. This method allows you a longer period of time to hit the “sweet spot” of medium rare when cooking your meat. You can leave that steak in the oven for an hour to an hour and half and it will never really over cook. It’s a fail-safe cooking method so don’t be too bothered with a thermometer if you don’t feel like it.

    4. When the steak is at 45C, remove and put a pan on very high heat, with a tbs of oil. When the pan starts smoking, place the steak in the pan and leave for 1-2 minutes until the steak is nicely caramelized with a dark brown colour. Flip and colour the other side for 1-2 minutes. Remove and let rest for 3 minutes.
    Optional: instead of using a fry pan you can do the same with high heat on the bbq.

    5. Slice the tenderloin into pinky finger sized slices and share evenly. Any leftover can be sliced very thinly and placed over a salad or in a sandwich. 

     

    Enjoy!

     


    by Trevor Bird

    Chef & owner at Fable Kitchen & Fable Diner 

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