Pan-seared Beef Tenderloin with Foaming Butter
Ingredients
- 800 gBeef tenderloin (whole piece)
- 60 gUnsalted butter (cold)
- 2 pcShallot (halved)
- 150 mlRed wine
- 2 tbspGrapeseed oil
- 2 pcThyme (fresh sprigs)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 100 mlVeal stock concentrate (liquid)
Method
Meat seared to a uniform brown crust, with a tender red center that releases its juices when sliced. The aroma of roasted meat mingles with the nutty scent of butter and fresh thyme.
- 1
Remove the filet from the fridge 30 minutes before cooking. In a very hot stainless steel pan with oil, sear the meat on all sides to create the Maillard reaction. The crust should be well-colored and no longer stick to the pan.
- 2
Lower the heat, add butter, halved shallots, and thyme. When the butter foams and turns nutty brown, continuously baste the meat with a spoon. Heat penetrates gently without stressing the fibers.
- 3
Remove the meat and place it on a rack covered with foil. Resting time must equal cooking time to allow juices to redistribute: the meat will be uniformly pink and supple.
- 4
Degrease the pan without washing it. Deglaze with red wine, scraping the juices from the bottom. Add veal stock and reduce until the sauce coats the spoon. Whisk in cold butter for a glossy finish.
Frequently asked questions
How do you get this dish right?
- Never use a non-stick pan; the juices won't stick, and you won't have a sauce.
- Resting on a rack prevents the meat from sitting in its own blood and softening the crust.
How long does this dish keep?
Consume immediately. Reheated beef loses its texture and becomes tough.
