Pan-seared Beef Tenderloin with Foaming Butter

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 525
• Protein: 45 g
• Carbs: 3 g
• Fat: 33 g

Ingredients

• 800 g Beef tenderloin ( whole piece )
• 60 g Minimum butter sweet ( cold )
• 2 piece Shallot ( halved )
• 150 ml Red wine
• 2 tbsp Grapeseed oil
• 2 piece Thyme ( fresh sprigs )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate ( liquid )

Instructions

1. Tempering and Searing

   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. Butter Basting

   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. Resting the Meat

   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. Deglazing and Reducing

   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.

Chef's tips

• 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.

Storage

Consume immediately. Reheated beef loses its texture and becomes tough.