Making tenderloin steak delicious: Marinated & Restaurant!
My husband and I had a birthday on the weekend. Our birthday is the same day^^; (Is it a match made in heaven...) Since it's a weekday, I think eating out will be hectic because of the kids, and the delivery food is from there to there~~ So I was thinking about simple food to eat at home, and meat is right in this case~ tenderloin steak
4 serving
Within 15 minutes
피에스타
Ingredients
  • Beef Tenderloin
    200g
  • onion
    little
  • leek
    little
  • Butter
    1TS
  • olive oil
    suitably
  • Salt
    1/2TS
  • Rosemary
    little
  • ground pepper
    little
  • White pepper
    little
  • Green Pepper
    little
  • All Spice
Cooking Steps
STEP 1/6
I prepared 200g of tenderloin steak. Drain the blood into a kitchen towel and prepare it!
STEP 2/6
I prepared olive oil with a lot of mixed pepper and salt.
STEP 3/6
I have to prepare herb rosemary and upload it here, but I couldn't prepare it at the mart, so I only put in the ones I went to. It is marinade to wrap the tenderloin with olive oil, pepper, and salt and season it without losing the gravy. Marinade should be done at least 30 minutes in advance.
STEP 4/6
Wait for the pan to heat up, add a piece of butter, and feel safe
And grilled with your favorite vegetables!
STEP 5/6
First, grill it back and forth on a hot fire for 1 minute, press it lightly, and if the outside feels hard and the inside feels soft, it's medium!! If you want to bake it well done, you can put it in the oven and cook it to the core. At this time, the temperature is 200, and you cook it for about 3 more minutes.
STEP 6/6
After roasting the steak, the juice gets concentrated on the outside
It's called "resting" when you take it out of the pan for a minute and wrap it around the foil so that the juice goes back into the meat. You have to go through the resting so that when you take a bite, the juices come out and you can feel happiness in your mouth. There was no silver foil that I thought there would be, so unfortunately, the pan was so long that I put the meat on the onion and left it on the side. If you have silver foil, make sure to wrap it and leave it on for a minute
After picking up your thumb and index finger, press the protruding part under your thumb to feel the firmness and the firmness of the meat when you press the meat slightly. It is usually spoken in the order of index finger, middle finger, and ring finger with the feeling of rare, medium, and well-done.
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