The Ultimate Guide to Cooking Perfect Beef Tenderloin Steaks

Let's face it, there's nothing quite as satisfying as a perfectly cooked beef tenderloin steak. It's the kind of dish that transforms a simple weeknight dinner into a special occasion or elevates a fancy dinner party to new heights. But getting it right can feel like a bit of a gamble, right? You've probably had your fair share of disappointments, like dry, chewy steaks or ones that are so rare they're practically mooing.

Well, fear not, my fellow steak enthusiasts! After years of trial and error, a few burnt offerings, and countless hours spent researching the best techniques, I've finally cracked the code. I'm here to share my secrets, my tips, and my passion for creating the most succulent, tender, and flavour-packed beef tenderloin steaks you've ever tasted.

This guide is your ultimate companion on your steak-cooking journey. We'll cover everything from selecting the perfect cut to mastering the art of searing, resting, and finally, enjoying your masterpiece. So, grab your apron, sharpen your knives, and get ready to embark on a culinary adventure. We’re going to create some magic together.

(Part 1) choosing the right cut

The foundation of a great steak is, of course, the cut of meat. You wouldn't try to build a house on sand, would you? The same goes for a tenderloin steak – you need the right starting point. And when it comes to tenderloin, you really can't go wrong. It's known for its tender texture, its lean profile, and its ability to cook quickly and evenly.

The Beef Tenderloin: A Quick Look

Let's get a bit technical for a moment. The beef tenderloin, also known as the "picanha" in some parts of the world, is a muscle located along the backbone of the cow, just below the sirloin. It's a long, narrow muscle that doesn’t get a lot of exercise, which is what makes it so tender. It’s the most tender cut of beef, and the only part that doesn’t require any tenderizing. It's so prized for its delicate texture that it's often referred to as "filet" in French, meaning "fillet" or "thread."

Cuts of Tenderloin Explained

Now, within the tenderloin, you’ve got a few different cuts you can choose from. Each cut has its unique characteristics and is perfect for different occasions.

• Chateaubriand: This is the thickest, most tender part of the tenderloin, often served as a centrepiece for a special occasion. It's a large, cylindrical cut, perfect for sharing among two or three people. The Chateaubriand is known for its exceptional tenderness and rich, buttery flavour.
• Tournedos: These are smaller, medallions cut from the tenderloin, perfect for individual portions. They're typically around 1-2 inches thick, making them ideal for quick cooking on the stovetop or grill. Tournedos are a versatile option, great for elegant dinners or casual weeknight meals.
• filet mignon: Technically, filet mignon is a French term meaning "small fillet," and it can refer to a variety of cuts. However, it’s often used to describe a small, cylindrical cut of tenderloin, perfect for smaller portions. Filet Mignon is often served as a single, impressive piece, and it’s known for its exquisite tenderness and delicate flavour.

The Grade Factor

The grade of the beef also makes a big difference in the flavour and tenderness. In the UK, we use the "Meat Standards Australia" grading system, ranging from "Select" to "Premium." A higher grade means more marbling, which translates to a richer flavour and more tender texture. Marbling refers to the streaks of fat that run through the muscle, adding flavour and moisture as it cooks.

I personally prefer to use at least a "Premium" grade for my tenderloin steaks, but if you're on a budget, "Select" can still be delicious. Just make sure to choose a piece that has some marbling to ensure it’s not too dry. Remember, a little bit of fat goes a long way when it comes to tenderloin steaks.

(Part 2) Preparing Your Steak

Now that you’ve got your prime cut, it’s time to prep it for the main event. This is your chance to ensure that every single bite is a flavour explosion.

1. Trimming the Tenderloin

The first step is to trim the tenderloin of any excess fat or silver skin. Silver skin is that tough, membrane-like layer that can make your steak chewy. It's found on the outside of the tenderloin and can be easily removed with a sharp knife. You can use a sharp knife to carefully remove it, or you can try using the back of your knife to slide it off.

Don't be afraid to trim away a bit of fat, too. Too much fat can lead to uneven cooking. But, leave a little bit of fat on there. It’ll add flavour and moisture during cooking. A general rule of thumb is to leave about 1/4 inch of fat on the steak.

2. Seasoning the Star of the Show

Now comes the fun part: seasoning. I love using a simple blend of salt and pepper, but you can experiment with other spices, like garlic powder, onion powder, or even a pinch of smoked paprika.

Here's my favourite tip: season your steak generously and evenly. Don’t be shy about it. The salt will help to draw out moisture, which will create a more tender and flavourful steak. Use kosher salt, as it's less salty than table salt and dissolves more easily, allowing the salt to penetrate the steak evenly.

Another option is to use a dry rub. These are great for adding flavour depth and creating a delicious crust. You can find pre-made rubs at the supermarket, or make your own using a combination of your favourite spices. A simple dry rub could include paprika, garlic powder, onion powder, cumin, and a touch of chili powder for a hint of heat.

(Part 3) The Art of Searing

Okay, so you've got your perfectly prepped steak, ready to be transformed into a culinary masterpiece. Now it’s time for the moment of truth: searing. This is the key to achieving that beautiful, crispy crust that seals in all the juices and creates a mouthwatering flavour.

1. The Pan Game

You'll want to use a heavy-bottomed pan, preferably cast iron. It retains heat incredibly well, which is essential for getting that perfect sear. cast iron pans are also known for their ability to create a delicious, crispy crust on the steak. If you don't have a cast iron pan, a stainless steel pan will work fine. Make sure the pan is large enough to accommodate the steak without overcrowding it.

2. The Heat Factor

Next up, heat. Get that pan screaming hot. We’re talking high heat, the kind that makes you hear the sizzle as soon as the steak hits the pan. If you can't hold your hand over the pan for more than a few seconds, you’re good to go. You want to aim for a temperature of around 450°F (232°C).

3. The Searing Process

Once your pan is smoking hot, add a tablespoon of oil. I like to use a high smoke point oil like grapeseed or avocado oil. These oils can withstand high heat without burning or producing unwanted flavours. Let the oil get hot, then carefully place your steak in the pan. Don't overcrowd the pan – it’s best to sear in batches if you have multiple steaks.

Leave it alone! Resist the urge to fiddle with it. Let it cook for a couple of minutes undisturbed. This will help create a nice, even sear and prevent the steak from sticking. You’ll notice that the steak will begin to release from the pan as it cooks, indicating that it’s time to flip it.

After a few minutes, use tongs to flip the steak and sear the other side. Repeat the process for the sides, ensuring that all sides are nicely browned. You want to aim for a beautiful, even sear on all sides of the steak, which will help create a delicious crust and lock in the juices.

(Part 4) The Finish Line: Cooking to Perfection

Okay, so your steak has got that gorgeous crust. Now, it’s time to take it to the next level by finishing it off. You’ve got two main options here: the oven or the grill. Each method offers its unique flavour and texture, allowing you to choose the one that best suits your preferences.

1. Finishing in the Oven

For a more even cook, I prefer to finish my steaks in the oven. Preheat your oven to 350°F (175°C). Transfer your seared steak to a baking sheet, and cook for about 5-7 minutes for medium-rare, or longer if you prefer it more well-done.

I like to use a meat thermometer to ensure that my steak is cooked to my liking. Here's a quick guide to the different levels of doneness, along with their corresponding internal temperatures:

Remember, these are just guidelines. The best way to determine your perfect level of doneness is to get a feel for it. I like to check my steaks regularly, using a meat thermometer to gauge their progress. It's a good idea to check the temperature a few times throughout the cooking process, especially towards the end.

2. Finishing on the Grill

If you prefer the smoky flavour of the grill, you can finish your steak on a medium-heat gas or charcoal grill. Place your seared steak on the grill and cook for another 5-7 minutes, or until it reaches your desired level of doneness.

A good tip for grilling: try to cook your steak over indirect heat, rather than directly over the flames. This will help prevent it from getting burnt on the outside and undercooked on the inside. If you're using a gas grill, turn off the burner directly under the steak and place it over the adjacent burner, which is still on. If you're using a charcoal grill, move the coals to one side of the grill and place the steak on the opposite side.

The key is to ensure that the steak cooks evenly and reaches your preferred doneness. Whether you choose the oven or the grill, make sure to use a meat thermometer to check for doneness.

(Part 5) The Resting Ritual

You’ve got your beautifully seared and perfectly cooked steak. But before you dive in, resist the temptation! It’s time for the resting ritual. This is a crucial step in the process, and one that many people overlook. It's the secret to a juicy, flavorful steak.

Why is resting so important? Think of it like giving your steak a moment to recover from its grilling ordeal. It allows the juices to redistribute throughout the steak, ensuring that each bite is juicy and flavourful. When you slice into a steak that hasn't been rested, the juices will run out, leaving you with a dry and disappointing steak.

How Long Should You Rest Your Steak?

The ideal resting time depends on the thickness of your steak, but I generally rest my steaks for at least 5-10 minutes. Wrap your steak loosely in aluminium foil and set it aside on a cutting board. This will help keep the steak warm while it rests.

While your steak is resting, you can start preparing your accompaniments. A side of creamy mashed potatoes, a vibrant salad, or roasted vegetables would all complement your steak perfectly.

(Part 6) Slicing and Serving

Okay, your steak has rested, and your side dishes are ready. It’s time for the grand finale: slicing and serving.

Slicing with Precision

Once your steak has rested, use a sharp knife to slice it against the grain. This will make it easier to chew and distribute the flavour throughout your mouth. The grain of the meat refers to the direction of the muscle fibers. Cutting against the grain helps to break down the fibers, resulting in a tenderer steak.

Don’t slice it too thin, or you'll lose the tenderness. Aim for slices that are about 1/2 inch thick. You want to be able to enjoy the rich texture of the tenderloin, so don't slice it too thinly.

A Presentation to Remember

Now, arrange your sliced steak on a platter, alongside your chosen side dishes. I like to add a touch of greenery, like fresh parsley or rosemary sprigs, for a pop of colour and aroma.

And don’t forget the sauce! A simple pan sauce, made with the pan juices from cooking your steak, can elevate your dish to new heights. Just deglaze the pan with a splash of wine or broth, and whisk in a knob of butter to create a rich and creamy sauce. The pan juices will add a burst of flavour to the sauce, creating a harmonious pairing with your steak.

(Part 7) steak sauce Sensations

No steak is complete without a little something to elevate its flavour. And when it comes to steak sauce, the possibilities are endless.

Classic Steak Sauce Choices

There are plenty of classic steak sauces readily available, from the familiar tangy flavour of Worcestershire sauce to the rich and robust flavour of A1 Sauce. And don’t forget about the creamy, garlicky goodness of Béarnaise sauce. Each sauce offers a unique flavour profile that can complement the steak in different ways.

Creating Your Own Signature Sauce

But, sometimes, the most delicious sauces are the ones you create yourself. You can easily whip up a homemade steak sauce using a few simple ingredients.

Here are a few ideas to get you started:

• Herb-Infused Steak Sauce: Combine chopped fresh herbs like parsley, rosemary, and thyme with Dijon mustard, olive oil, and lemon juice. This sauce offers a vibrant and aromatic flavour that complements the steak beautifully.
• Spicy Steak Sauce: Mix your favourite hot sauce with a little Worcestershire sauce, soy sauce, and a pinch of brown sugar. This sauce adds a kick of heat and a touch of sweetness to the steak, making it a perfect choice for those who like a little spice.
• Garlic-Butter Sauce: Melt butter in a pan and cook minced garlic until fragrant. Stir in a splash of white wine and a squeeze of lemon juice. This sauce is rich, buttery, and garlicky, creating a delicious and elegant finish for your steak.

Experiment with different flavours and combinations to create your own unique steak sauce masterpiece. Don't be afraid to get creative and try new things.

(Part 8) Enjoying Your Culinary Creation

Finally, the moment of truth has arrived. It’s time to enjoy your culinary masterpiece. Take a moment to appreciate the work you’ve put in, the time you’ve invested, and the love you’ve poured into this dish.

Slice into your steak and savour each bite. Notice the tender texture, the juicy flavour, and the beautiful sear. This is the reward for all your hard work, the culmination of your journey to perfect steak cooking.

And as you enjoy your delicious steak, I encourage you to experiment, to be bold, and to never stop exploring the world of steak cooking. The more you practice, the more you'll discover your own unique style, and the more confident you'll become in creating the perfect steak for any occasion.

FAQs

1. What’s the best way to store a beef tenderloin?

To keep your tenderloin fresh, store it in the refrigerator for up to 3-5 days, wrapped tightly in plastic wrap or aluminium foil. You can also freeze it for up to 3-4 months, but make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag. Remember to thaw it in the refrigerator for a few days before cooking. This will ensure that the tenderloin thaws evenly and maintains its quality.

2. What’s the difference between a tenderloin and a sirloin steak?

The tenderloin and sirloin steaks are both delicious cuts of meat, but they come from different areas of the cow. The tenderloin is located along the backbone, just below the sirloin. It's known for its tenderness and lack of marbling. The sirloin, on the other hand, comes from the loin area and has more marbling, giving it a richer flavour. The tenderloin is generally considered to be more tender than the sirloin, but the sirloin has a more robust flavour due to the presence of fat.

3. How do I know if my steak is cooked to the right doneness?

The best way to ensure your steak is cooked to your liking is to use a meat thermometer. Insert the thermometer into the thickest part of the steak and check the temperature. You can also use the "finger test," but this is less accurate.

To use the finger test, gently press on the centre of the steak. If it feels firm and springy, it's medium-rare. If it feels slightly firmer, it's medium. If it feels very firm, it's medium-well.

4. Can I cook a tenderloin steak on the stovetop without an oven or grill?

Absolutely! You can cook a tenderloin steak entirely on the stovetop. After searing it on all sides, reduce the heat to medium-low and cook the steak for about 5-7 minutes per side, or until it reaches your desired doneness. Remember to check the temperature with a meat thermometer. This method is great for those who prefer a quick and easy way to cook their steak.

5. What are some good side dishes to serve with a tenderloin steak?

The beauty of a tenderloin steak is that it pairs well with a variety of side dishes. Classic choices include mashed potatoes, roasted vegetables, creamy polenta, or a simple green salad.

Here are a few more ideas for side dishes that will complement your tenderloin steak:

• asparagus with lemon and parmesan: This light and refreshing side dish provides a beautiful contrast to the richness of the steak.
• roasted brussels sprouts with Bacon and Maple Syrup: This savory and sweet side dish adds a touch of decadence to your meal.
• Creamy Polenta with Mushrooms and Truffle Oil: This luxurious and flavorful side dish elevates your steak to new heights.
• Garlic-Roasted green beans with Toasted Almonds: This simple and flavorful side dish is quick and easy to prepare, making it a perfect weeknight option.

Ultimately, the best side dishes are the ones that you enjoy the most. So experiment and find what you like best.