Many housewives believe that stewing or baking beef is the most convenient way, since the fibers of this meat are quite tough. This is partially true, but if you buy beef tenderloin, you can make an absolutely amazing dish - medium-rare beef tenderloin steak, also called filet mignon.

The main thing is to find suitable dishes in your home - after all, the filet mignon steak should be fried in a grill pan.

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Beef tenderloin steak recipe in a pan

Dish: Main dish

Cooking time: 1 hour

Total time: 1 hour

Ingredients

• 1 PC. beef tenderloin

Step by step recipe with photo

How to cook beef tenderloin filet mignon steak in a skillet

Remove the steak tenderloin from the refrigerator before frying and let it sit at room temperature for about 40 minutes. Then wash the meat, wrap with a cloth to absorb excess moisture, and cut into steaks about 4 cm thick.

Set the grill pan on maximum heat. One peculiarity is inherent in the preparation of this dish: during the frying process, oil is not poured into the pan, as usual, but instead, each steak is lightly greased with it, and then spread on a hot surface.

To cook juicy and tender beef of medium rare, the steaks are kept on the fire for a total of 20-25 minutes, with the meat on each side fried twice. The algorithm looks like this: steaks are fried for 5-6 minutes on one side, then turned over to the other side and salted. After 5-6 minutes, they are returned to the first side again, while turning each piece by 90 degrees (this is necessary so that an imprint from the edges of the pan in the form of a lattice remains on the steak) and salt. After 5-6 minutes, turn the meat for the last time, again with a turn of 90 degrees, wait another 5 minutes and remove from heat.

Filet mignon is never served immediately. After frying, they are placed in a thick-walled saucepan lined with foil inside, sprinkled with ground pepper on top, covered with a lid and allowed to stand for 15 minutes. Only then can the beef tenderloin steak be laid out on the plates.

You can serve any fresh or salted vegetables, as well as French fries, as a side dish with the filet mignon steak. Bon Appetit!

Many people dream of cooking a good steak, but not everyone succeeds. Meanwhile, the cooking process is very simple. You just need to know some of the nuances and secrets.

If you are using regular beef, then the only option that works for a steak is tenderloin.

If you take marbled beef, then there are more options. In general, manufacturers of marbled beef supply already cut and cut steaks in vacuum packaging to stores. In addition to premium cuts like Ribeye, which is a thick rim, and Striploin, which is a thin rim, as well as fillet Mignon, the carcass of a marble goby is rich in a variety of pieces of excellent meat, suitable for frying in a pan and grilling. The main differences between premium marbled meat and alternative parts of the carcass can be considered the ease of processing and cutting of the steak, the softness of the resulting steak.
The steak should be thick, the thicker the easier it is to cook. If the steak turned out to be thin, then you need to be a professional to catch the marbling, not to let the fat leave the meat, not to overcook it. So about 2 to 2.5 cm thick is a normal steak. For thinner steaks, reduce the cooking time.

Do I need to fight back?
The steaks are not beaten. Even if they are made from regular beef, from the tenderloin. Its upper, thickest part goes for steaks and does not need to be beaten off. They beat off the tenderloin closer to the tail, but here they already make not steaks, but splints, for example.

Blue - the so-called raw roast (no more than 2-3 minutes), the meat inside has a temperature of no higher than 39-40 ° C.

Rare is practically uncooked meat (only 3-4 minutes to cook). However, there are many connoisseurs of just such steaks, fried on the outside and red on the inside. t ° of meat in this case is 45-48 ° C

Medium rare is a lightly fried meat with juice that has a deep pink color. (It will take 5-6 minutes to cook), the temperature of the meat will be about 48-53 ° C

Medium - medium-rare meat, the most preferred degree of roasting, in which the meat retains the light pink juice inside. (It will take 6-7 minutes to cook), the temperature of the meat will be 53-57 ° C

Medium Well is normally fried meat with clear juice inside (it will take 8-9 minutes to fry), meat temperature is about 57-62 ° C

Well Done is a well-done meat that has a grayish to brown color without red and pink interlayers, practically without clear juice. It will take about 10 minutes or more to cook, and the meat temperature will be 65 ° C or more.
What to fry on
A cast iron skillet works best. Grill pan or grill pan with grooved surface. It removes excess fat, and the meat is fried well, a crust forms on it.
How to fry the right steak?
- The thickness of a traditional steak, at which you can accurately determine the cooking time and get an excellent result of at least 2.5 cm.

Taking out meat from the refrigerator, wash, dry with a towel, leave it to lie on a plate for 20-25 minutes, at least. The meat should be at room temperature. The fact is that cold meat behaves differently when heated and you risk spoiling the taste of the dish.

The pan must be heated as much as possible before frying.

You can put your favorite vegetable oil on the steak itself, or you can spread it over the pan (I always grease the steak with olive oil, I don't grease the pan). When sending meat to the grill, you do not need to grease it. Do not salt or pepper!

Fry the steak on each side to the degree you need, an average of 3 minutes (for a 2.5 cm steak), then reduce the heat slightly and brown the meat a little more on each side.
I fry steaks for the Medium degree of doneness, 2 cm thick, for 1.5 - 2 minutes on one side, then on the other, then for another 1.5 minutes on each side, I do not reduce the heat.
I fry steaks 1-1.5 cm thick for 1.5-2 minutes on each side, do not fry again.

Place the steak on a preheated plate and let it rest for a short time. The warmth of the plate and a few minutes of rest will keep the meat warm and fully reveal its luxurious taste and juiciness.

Season with salt and pepper. You can put a piece of butter.
There is another cooking method:
Heat a dry frying pan and put the meat on it. You don't need oil, but we have a piece of meat greased with olive oil. The meat must be fried until golden brown. 30 seconds on each side, no more. And then bring it to readiness in the oven.

Your steak is ready! Bon Appetit!

A steak is a piece of meat that has been fried in a pan or grill until golden brown. But the pulp taken from any part of the beef carcass is not suitable for him. It is prepared only from premium beef.

For him, choose a fillet with a minimum amount of connective tissue. Such qualities are possessed by only tenderloin... It is located inside the carcass and does not participate in muscle movement. It is a large piece of teardrop-shaped fillet.

The flesh of the brisket is very soft, without veins, so it cooks quickly.

As a last resort, thin and thick edges can be used for the steak. But this meat does not always meet culinary requirements.

Only the meat of young gobies is suitable for a steak, the age of which does not exceed one and a half years.

Also, you can not use steamed meat. It should lie in the freezer for at least twenty days. During this time, a fermentation process takes place in it, due to which the pulp fibers soften. The steak from such meat turns out to be soft and juicy.

Beef steak in a pan: the subtleties of cooking

• The meat on the steak is cut into large pieces across the fibers. During heat treatment, the heat passes through the inside of the fillet faster, and it warms up evenly.
• The frozen pulp is thawed in the refrigerator for several hours. You cannot defrost meat in the microwave, as the temperature regime is violated and the steak is fried unevenly.
• The steaks are cut into equal pieces at least 2.5 cm thick. When cooked, such meat remains juicy. And thin layers of meat are easy to overcook. But do not make steaks more than 5 cm, as they are difficult to bring to readiness.
• There is no need to beat the steaks (with rare exceptions), because the juice will leak out of the meat ahead of time and the steak will turn out to be dry.
• In order for the finished steak to be of the correct shape, the raw fillet must be tied with coarse thread and fried in this form. After cooking, the thread is removed.
• Fry the steak in a hot cast iron (or with a thick bottom) frying pan at maximum heat. The steak should quickly develop a golden brown crust that "seals" the juice inside the meat. If this does not happen, the juice flows out and the meat turns out to be stewed. For the same reason, the steak should not be touched, pressed with a fork or knife.

There are several degrees of roasting of the steak:

• Extra rair... The steak is quickly fried on the grill, warming up to 49 °. It turns out to be almost raw.
• With blood... The steak is cooked for 2-3 minutes at 200 °. He has a fried crust, red meat not fried inside, red juice.
• Low roast... It is cooked for 5 minutes at 190-200 °. It has uncooked meat and pink juice.
• Medium rare... Cook for 7 minutes at 180 °. It turns out to be medium-rare, with light pink juice.
• Almost fried... Cook for 9 minutes at 180 °. He has soft meat with clear juice.
• Fried... Cook for 8-9 minutes at 180 °. Bring to readiness in the oven. He has almost no juice.
• Deep fried... Cook for more than 9 minutes. It has a golden crust and no juice at all.

Beef steak in a pan: a classic recipe

Ingredients:

• tenderloin;
• salt;
• black pepper;
• vegetable oil.

Cooking method

• Wash the tenderloin. Dry well with a towel. Cut off the head - the thickened part of the tenderloin. Leave it for another dish. Remove the film from the rest of the fillet by cutting it off with a knife at the very meat.
• Cut across the fibers into pieces up to 3 cm wide.
• Lay them flat. Give them a round shape by tying them with thread for reliability.
• Heat the skillet. Use a brush to brush one side of the steaks with oil. Place them in the skillet, greased side down.
• Fry over high heat until golden brown. Oil the top of the steak. Turn over gently. Bring it to readiness. And only now add salt. Remove the strings.
• Leave it in the skillet for 3-4 minutes to come to condition. Alternatively, transfer to a plate and cover with foil for a few minutes.
• Serve with any side dish. The steak is delicious with fresh or baked vegetables.

Note: If you fry a steak with vegetables, you must cook them in advance. That is, wash, clean and dry. Place steaks and vegetables in a skillet at a distance from each other so that they do not touch.

Minute beef steak in a pan

Ingredients:

• tenderloin;
• mustard;
• salt and pepper to taste;
• vegetable oil.

Cooking method

• Wash the tenderloin. Pat dry with a towel.
• Cut a wide slice.
• Place it on a cutting board moistened with water, cut up. Cover with cling film. Beat with a special hammer into a thin pancake.
• Salt. Brush half of the fillet with mustard. Cover with the second part. Shape the steak into a round shape. Pepper.
• Heat the pan until a slight haze appears. Lubricate it with oil. Place the steak carefully. Fry over high heat for half a minute.
• Lubricate the top side with oil. Turn over. Cook for another half minute. Season with pepper and salt.
• Serve with any side dish you need to prepare ahead of time.

Note to the hostess

• The steak can be cooked with a variety of herbs. To do this, grease a slice of meat with oil and rub with chopped grass. Let sit for a few minutes. Place the steak in a hot skillet and fry until golden brown.
• There is an unusual way to determine readiness. Use your finger to press down on the toasted steak. If it is very soft, like a cheek, then the meat is still raw. If, with pressure, an association with the chin arises, then the meat has reached medium roast. When the meat becomes elastic, like a forehead, then the roast is complete. But such a steak will turn out to be tough and dry.

There are different. Let's understand the nuances of cooking.

Varieties of steak

Before talking about how to cook beef steak in a pan, you need to understand what types of steaks are.

Steaks are distinguished by the degree of doneness. Let's name the most basic of them:

Of course, ideally, steak doneness should be measured with a cooking thermometer. However, in everyday life it is not very convenient and hardly anyone will do it. As a rule, the readiness of the dish is determined by eye.

When choosing which roast you want, remember that when cooked heavily, the meat loses its juices and becomes tough and dry. Very rare amateurs consume meat with blood, but the bulk of people prefer a stack with uniform roasting, when pressed, pink juice is released.

Side dishes are also served with the steak. As a rule, these are grilled vegetables, or salads with fresh vegetables.

Food preparation

Speaking about how to cook a beef steak in a pan, you first need to find out what kind of meat is suitable for a given dish. So, for a real steak, you need to take only beef pulp without bones and veins, ideally it should be paired, this is the only way to get a fragrant and juicy dish.

The meat is cut into pieces three centimeters thick. If you still cook meat from frozen, then it is better to defrost it in the main compartment, of course, it will take a long time, but the meat will retain its useful properties. To make the process go faster, you can put the packaged meat in cold water. In no case should you defrost it in a microwave oven, even when using a special mode, or in warm water.

And one more piece of advice. Never beat a steak before cooking, it will lose all of its juices and texture.

In addition to meat, we need a set of spices and vegetable oil (olive or sunflower). Remember that the steak is not salted before cooking; this is done before serving.

Preparing dishes

For cooking meat, we need a steak pan. This can be a regular cast iron cookware, but ideally a grill pan is a good idea. You will also need a special steak knife. This is what the masters use in this matter. If you do not have such a tool, then use an ordinary sharp knife that can cut meat well. The pieces should be nice and even. Beef steak is not that hard to make at home.

Butter steak

Let's cook a beef steak in a frying pan. There are many recipes, let's look at some of them. When you choose the right meat, cut it up and roast it well, you will have the most delicious steak ever.

Ingredients:

1. Butter - ¼ pack.
2. Ground pepper.
3. Beef - 0.8 kg.
4. Salt.

The beef tenderloin should be rinsed, then towel-dried, and cut into three centimeters thick pieces. Next we need a steak pan. We put it on fire and melt the butter.

Pepper only one side of the meat and put a piece with it in the pan. Next, pepper the other side and turn the steak over. The cooking time is determined, first of all, by your preferences, what degree of roasting the meat you like.

If you only want the steak to brown a little, then frying it for three minutes on each side is sufficient. If you want to get a good crust on the outside and pink pulp on the inside, the time will have to be increased to four minutes on each side.

Well, if you want to eat well-done meat, then you need to cook it for five minutes on each side. And don't forget to salt before serving.

Cooking steak in the oven

If you want the beef to be soft, you can cook it in the oven. First, the meat is fried in a pan, since the resulting crust prevents the juice from flowing out of it. That is why such a steak turns out to be juicy, tender and aromatic, especially when using spicy mixtures.

Ingredients:

Marinate the chopped steak in herb oil for an hour. Next, we send the meat to a hot pan, frying for two minutes on each side. You should get a crust.

Then we put lightly fried steaks in the oven and cook for another fifteen minutes.

Steak with red sauce

If you are still undecided on how to cook a beef steak in a pan, then perhaps you will like the recipe for meat from This dish for true gourmets. It is served with grape juice, pepper, red wine. The result will exceed all your expectations.

Ingredients:

1. Meat (beef) - 1 kg.
2. Butter - 2 tbsp. l.
3. Flour - 3 tbsp. l.
4. Red wine - 70 g.
5. Broth - 300 g.
6. Currant juice - 70 g.

Rub the steaks thoroughly with pepper and lightly fry them for three minutes on each side. Then bake in the oven for another fifteen minutes.

In the meantime, we begin to prepare the sauce. In a frying pan, melt the butter. Then fry the flour on it until golden brown, add the broth, stirring constantly, bring to a boil and boil for ten minutes. Next, pour in the currant juice and red pepper and wine, bring it to a boil again and turn it off immediately. Such a delicious steak is served with potatoes and sauce.

While talking about how to cook a steak in a pan, I would like to mention the little nuances that will help you prepare an unforgettable dish.

So, the meat needs to be cut across the fibers, this makes it easier for heat to penetrate into the middle of the piece.

If you feel like experimenting, try grilling the steak over charcoal. To do this, first fry the meat to obtain a crust that will prevent the juice from flowing out, and then continue cooking on the charcoal, alternately turning the pieces over.

Before cooking, the pan is heated over high heat, but not allowing the oil to smoke. Otherwise, the steak may burn and not cook properly. Cooks assume a pan is ready to cook if it sizzles when meat is placed on top of it.

Once cooked, the steak should just sit for ten minutes. Then the meat will become softer.

To determine the readiness of the steak, press it with your finger. Meat with blood should be soft. Thoroughly fried steak has a firm texture. And medium-rare meat is somewhere in the golden mean between two borderline states.

What kind of meat should I take to cook a steak?

To make the right beef steak, you need to choose good meat.

We said earlier that steak is best prepared with fresh meat. You need to take only beef. Pieces are cut into pieces, the thickness of which is not less than two and a half centimeters, but not more than four.

The best is the marbled steak. It is prepared from Australian. You can search for domestic counterparts if you wish.

Japanese steak

Ingredients:

1. Beef - 0.6 kg.
2. A tablespoon of honey.
3. Onions - 2 pcs.
4. Wine (preferably dry white) - 90 ml.
5. Grated fresh ginger.
6. Two cloves of garlic.
7. Soy sauce.

Grate ginger, chop garlic and onion. Next, we make the marinade. Mix the following ingredients: onion, sauce, honey, garlic, ginger, wine. Place the prepared pieces of steak in the mixture and leave to marinate for several hours. Turn the meat periodically.

Next, preheat the oven to a temperature of one hundred and eighty degrees. If you have a grill function, then you can use it and fry each steak for five to seven minutes on each side, not forgetting to sprinkle with marinade.

Bring the rest of the mixture to a boil and then cook for ten minutes to make it thick enough. The finished steaks are laid out on a plate and poured over the prepared from the marinade.

In principle, you can cook a steak using a more traditional method. To do this, the meat is marinated for several hours in olive oil with a mixture of Provencal herbs. Then they are fried a little in a completely dry frying pan, and only then they are brought to readiness in the oven for another ten to fifteen minutes.

Why do you think, in almost all recipes, the meat is first fried over high heat, and only then brought to readiness? Everything is very simple. When heat-treating meat, the protein curls up immediately on the surface of the piece. Thus, it blocks the exit of the liquid. It is for this reason that the meat is first processed at a high temperature, and only then cooked at a more gentle one. This technique makes the steak very juicy.

As soon as the meat reaches a temperature of forty degrees, proteins are destroyed, and after fifty degrees collagen is compressed. And already at seventy degrees, the steak does not retain oxygen and becomes gray. Therefore, it is better to cut the steak across the fibers, this will ensure the passage of hot streams through the meat.

Even eminent chefs disagree about how quickly to start eating a finished dish. Some believe that the meat needs to lie down for ten minutes and reach the correct state, while others recommend eating it right away. Of course, it's all a matter of taste. So experiment and decide which option suits you best.

Tenderloin is a valuable cut of beef carcass from which lean and very tender steaks are obtained. Inexperienced cooks can easily overexpose and spoil such meat. How to cook beef tenderloin steak so as not to dry out, the T-Bone Academy knows!

How to cook beef tenderloin steak

If you decide to buy a whole cut, the beef tenderloin should be stripped of the films that cover its surface, and then cut the fibers into steaks about 2.5-3 cm wide.
What are the beef tenderloin steaks? The most famous and popular is this. The notorious writer O. Henry called it "a unique dish." It is believed that fillet mignon is the most tender piece in the entire beef carcass, since these muscles are completely not used during the life of the animal. Most likely, such a steak cannot compete with Flank in aroma, but no other cut has a more delicate structure.
Another beef tenderloin steak is this. It is cut from the body of the cut. Less tender texture than previous steak, but excellent juiciness and slightly more marble veins.
- another beef tenderloin steak. This is the thin edge of the center section of the cut. Medallions called "women's steaks". A tender, juicy steak that melts in your mouth and is very easy to cook. The main thing is to keep track of the temperature inside the meat in time so that it rises no higher than 53-54 ° C. It is the Medium Rare roast that is best suited for tender and lean steaks. And you can buy marbled meat with delivery in the T-Bone online meat store.

Beef tenderloin steak recipe

To cook beef tenderloin steak very simple - you just need to have time to remove it from the pan in time. Most often, such steak meat is served with creamy sauces (mushroom or cheese). We offer to prepare a sophisticated classic - filet mignon with creamy mushroom sauce and cheese risotto. Surely you know where is better. If not, head to T-Bone Love Steakhouse in the Capital Market!
To cook dinner according to our recipe, first of all, you should do the risotto and sauce, and remove the filet mignon from the package at this time so that the meat is heated at room temperature.
For risotto, finely chop the shallots and sauté in olive oil until soft. Add the washed rice and simmer over medium heat until the oil is absorbed. Pour in some white wine and evaporate, stirring with a spatula. Then add the chicken broth gradually, each time waiting until the rice has completely absorbed the liquid. When it's almost done, pour in the cream and finely chopped brie. Simmer, stirring occasionally, until the liquid boils and the cheese melts. Keep the risotto warm. Now that the filet mignon is at room temperature, dry it and marinate in herbs. To do this, put in a mortar a clove of garlic, a couple of peppercorns, sprigs of rosemary and thyme folded several times and grind. Add olive oil and brush over the meat with the aromatic mixture.
For mushroom sauce dissolve the butter and fry the finely chopped shallots on it, add the chopped porcini mushrooms (you can use the presoaked dried ones) and fry for 3-5 minutes. Season the mushrooms with white pepper and salt, then pour in the cream, add finely chopped parsley and bring to a boil. When the sauce has cooled, beat it with an immersion blender and, if necessary, evaporate the excess liquid.
Remove the herb leaves from the beef tenderloin, salt and place in a well-heated frying pan. Cook for 2-3 minutes for a Medium Rare finish, then let the beef rest under the foil. Serve the most delicate filet mignon with savory cheese risotto and tender mushroom sauce. Bon Appetit!