Fine Dining Tenderloin Steak: How to Make a Chef-Style Steak

Name: Fine Dining Tenderloin Steak: How to Make a Chef-Style Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Fine Dining / Western
Ingredients: 1 piece Tenderloin Steak (Approx. 200-250g); To taste pinch Salt (Kosher or sea salt); To taste pinch Freshly Ground Black Pepper (Freshly ground); 1-2 tablespoons Olive Oil (High smoke point); 2 tablespoons Unsalted Butter (For basting); 2-3 cloves Garlic Cloves (Smashed); 2-3 sprigs Fresh Rosemary/Thyme Sprigs (For aroma); 4-5 stalks Asparagus (Blanched, for garnish); 1/2 cup Potato Puree (or other side dish) (For plating); 1/4 cup Demi-Glace Sauce (Optional, for serving)

Learn how to prepare a delicious fine dining tenderloin steak with this easy-to-follow recipe. This video covers essential techniques for cooking, searing, and plating a chef-quality steak at home.

#Steak

#Tenderloin

#Fine Dining

#Chef Style

#Dinner

#Main Course

#Easy Steak

#How To Cook Steak

Perfectly Seared Tenderloin

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Medium

Fine Dining / Western

Korean

Nutrition (per serving)

650

Calories

45g

Protein

25g

Carbs

45g

Fat

Basted with Herbs and Butter

Ingredients

Servings: 1

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Resting Steak

Instructions

0/5 completed

1
Pat the tenderloin steak dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
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2m
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Pat the tenderloin steak dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
2m
Ensure the steak is completely dry for a good sear. Season just before cooking.
2
Heat olive oil in a heavy-bottomed pan or cast-iron skillet over high heat until shimmering. Carefully place the seasoned steak in the hot pan and sear for 2-3 minutes per side until a deep brown crust forms.
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6m
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Heat olive oil in a heavy-bottomed pan or cast-iron skillet over high heat until shimmering. Carefully place the seasoned steak in the hot pan and sear for 2-3 minutes per side until a deep brown crust forms.
6m
Do not overcrowd the pan. Use tongs to turn the steak to get an even sear.

3
Reduce heat to medium. Add butter, smashed garlic cloves, and fresh rosemary/thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the melted butter and aromatics over the steak for 2-3 minutes, ensuring all sides are coated.
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3m
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Reduce heat to medium. Add butter, smashed garlic cloves, and fresh rosemary/thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the melted butter and aromatics over the steak for 2-3 minutes, ensuring all sides are coated.
3m
Basting infuses flavor and helps create a beautiful golden crust. Use a spoon with a wide bowl.
4
Remove the steak from the pan and transfer it to a cutting board or plate. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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10m
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Remove the steak from the pan and transfer it to a cutting board or plate. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
10m
Resting is crucial! Don't skip this step, as it significantly impacts the steak's tenderness.
5
Slice the rested steak against the grain into desired portions. Arrange on a plate with potato puree, blanched asparagus, and drizzle with demi-glace sauce. Serve immediately and enjoy your fine dining experience!
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2m
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Slice the rested steak against the grain into desired portions. Arrange on a plate with potato puree, blanched asparagus, and drizzle with demi-glace sauce. Serve immediately and enjoy your fine dining experience!
2m
Warm your plates before plating for a restaurant-quality touch. Add a sprinkle of flaky sea salt before serving.