How to Salt & Cook Tenderloin Steak
Ingredients: Tenderloin Steaks, Kosher Salt, Black Pepper, Olive Oil, Shallots · 20 min cook time · 620kcal · ₩32,600
Ingredients
2ea Tenderloin Steaks, 1pinch Kosher Salt, 1pinch Black Pepper, 2tbsp Olive Oil, 2ea Shallots, 4ea Thyme Sprigs, 3tbsp Butter, 150g Mixed Mushrooms, 1pinch MSG, 1splash Soy Sauce, 1tsp Whole Grain Mustard, 0.5cup Chicken Stock, 1splash Yuzu Juice, 1pinch Crunchy Sea Salt
Instructions
1. Season one tenderloin steak generously with salt and leave it uncovered in the fridge overnight. The other steak will be seasoned just before cooking.
2. Season both steaks with freshly ground black pepper. If you prefer, you can add pepper after cooking to avoid a burnt taste.
3. Heat a pan on high heat and add a drizzle of olive oil. Place the salted steak (rested overnight) and the unsalted steak (freshly seasoned) into the hot pan.
4. Flip the steaks to check for browning. The salted steak should have a deeper, more mahogany brown crust compared to the unsalted one. Use chef's presses to ensure good contact with the pan for even searing.
5. Roughly chop the shallots and add them to the pan with the steaks, along with thyme sprigs and butter. Baste the steaks by spooning the hot fat over them.
6. Check the internal temperature of the steaks. Aim for around 105-110°F (40-43°C) for rare, as they will continue to cook during resting. Sear the edges of the steaks using tongs.
7. Remove the steaks from the pan and let them rest on a plate. Pour the hot fat and aromatics from the pan over the resting steaks to allow them to absorb more flavor.
8. Add another pat of butter to the pan, then add the mixed mushrooms. Season with a pinch of salt and MSG, and a couple of big pinches of black pepper. Sauté until nicely browned.
9. Add the minced shallots and thyme sprigs to the mushrooms. Cook until the shallots are soft and aromatic, but not caramelized.
10. Add a splash of soy sauce, a dab of whole grain mustard, and chicken stock to the pan. Stir well to combine and let the sauce reduce to your desired consistency. Finish with a pat of butter to emulsify the sauce.
11. Add a splash of yuzu juice to brighten the sauce. Remove the thyme sprigs.
12. Slice the steaks and plate them with the mushroom pan sauce. Garnish with a pinch of crunchy sea salt.
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