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steak recipes
freshly ground black pepper
oil and vinegar
aluminum foil
The Best Beef Tenderloin Steak Recipes
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Here at Steak Recipes In The oven I am gonna show you how to make Beef Tenderloin Steak. Slicing Beef Tenderloin into medallions is the simplest trick to producing a very tender and quick cooking steak dinner.Here the beef is seared and served on top of wilted arugula in the Italian manner.Fresh minced herbs are an optional garnish for the meat, and the drink, Chianti Classico.

Ingredients

1 1/2 pounds Center Cut Beef Tenderloin,sinew removed

8 Ounces Arugula

5 Tablespoons Balsamic Vinegar

Salt and Freshly Ground Black Pepper

1 Tablespoon Mixed Minced Fresh Rosemary and Sage Leaves (optional)

Preparing

1.Cut the Tenderloin into 12 slices,each 3/4 inch thick.Flatten the medallions slightly with the flat side of a chef's knife or a cleaver. Set Aside.

2. Stem the Arugula,wash the leaves,and pat dry. Set Aside.

3. Heat 1 Tablespoon of the oil in a large skillet,preferably nonstick, over medium high heat. Add as many of the beef medallions as fit in a single layer without overcrowding. Cook until seared, 1 1/2 to 2 minutes. Turn the meat and cook until nicely browned but still with red juices, 1 1/2 to 2 minutes more. Transfer the cooked meat to a plate and cover loosely with aluminum foil to keep warm. Repeat medallions.

4. Add the remaining 4 tablespoons of oil and vinegar to the same skillet. Immediately add the arugula,cook,stirring over medium high heat until all leaves are wilted, about 1 minute.

Make a bed of arugula on each of 4 to 6 plates. Place 3 or 2 beef medallions on top of each. Sprinkle the meat with salt and pepper,and if desired with the herbs.Pour any remaining cooking juices from the skillet over the meat. Finally we get to the best part at Steak Recipes in the Oven... Serve!!!

Judging when it's done

The two most common mistakes people make when making steak at home are

1. Overcooking

2.Failing to let the meat rest after it comes off the heat.

Unfortunately I can't tell you exactly how long to cook your steak because there are too many variables, from the thickness of the meat' to air temperature, to the intensity of your heat source. The cooking times in the steaks recipes in the oven are meant to serve as a heat guide.

Meat Thermometers

Meat Thermometers are great for thick steaks. I strongly encourage you get one.A reading between 120 degrees and 130 degrees farenheit will produce steaks that are between rare and medium rare after 5 minutes of resting. I personally like to use the finger poke test to tell when my steak is done. Squishy with lots of gives means very rare. While a firm steak means overcooked meat. Of course there's nothing wrong with cutting into your meat to peek at how done it is. I call this the nick and pick method. And it's one of the most foolproof methods out there.Even so bear in mind that the steak keeps cooking as it rests.

I hope you enjoy your Beef Tenderloin recipe as much as I enjoyed telling you... Good Luck!!!


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