Beef tenderloin, roasted
Description
Beef tenderloin is served in the finest restaurants around the world; its meat is very tender and juicy. The key to preparing it is cutting the meat correctly—always across the grain. This way, the meat will retain all its juices during cooking and won't become dry. This cut of meat is quite expensive, so it's important to cook it properly. Such beef can be served with any side dish and with various sauces, but it pairs perfectly with a berry sauce.
Instructions
- 1
Step 1
1. Wash the tenderloin and cut it into pieces 1.5-2 centimeters thick (the optimal thickness for meat to cook through properly without burning). Evenly rub it with salt.
- 2
Step 2
2. Place the pan over heat and add a little sunflower oil. Put the pieces of meat onto the hot pan.
- 3
Step 3
3. Sear the pieces on both sides until a golden crust forms (3-4 minutes over high heat). Do not pierce the meat, otherwise it will become dry. Transfer to a plate and serve.