Beef Tenderloin Recipes
Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu. Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the US is prime, which also has the most marbling. What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste. The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive. Beef Tenderloin with Marsala and Shallot Pan Jus 2 beef tenderloin steaks Sea salt Fresh cracked pepper Sauce: 1/2 cup water 1 teaspoon tomato paste 1/4 cup Marsala wine 1 tablespoon balsamic vinegar 1 tablespoon Worcestershire sauce To finish: 1 small shallot, minced and set aside 1 tablespoon butter, set aside Mix sauce ingredients (except for shallot and butter) in a bowl and set aside. Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 …
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March 25th, 2010 at 8:28 am
@jellis4465
Have you had her cook a rib-eye with good marbling
If not, try it on the grill. Check out my
“grilling steak” video for more tips! =]
March 25th, 2010 at 9:02 am
How come when my wife cooks steak its as tuff as old boots ,please help.
March 25th, 2010 at 9:54 am
Thanks! I’m glad you enjoyed it! Cheers, Jason
March 25th, 2010 at 10:40 am
Made this tonight – it really is a fantastic recipe. I’ve made a lot of recipes from online and this one takes the cake. I’m only making recipes from chefs from now on! thanks for sharing this!
March 25th, 2010 at 11:12 am
to thicken the sauce uses some flour
March 25th, 2010 at 11:38 am
@ChefTips
Ahh I see. Thanks for the info!
March 25th, 2010 at 12:08 pm
@ERICTLG
Haha….Good eye.
This is one of our earlier videos and we didn’t get the shots we needed and had to freeze them for another day of shooting. Hence the color change. Please, NEVER-EVER freeze a fliet. With that, an aged steak is usually aged for 21 days to intensify flavor and tenderize it by breaking down connective tissue. This is done by keeping the meat at low humidity at 36 degrees F.
March 25th, 2010 at 12:59 pm
How long did you age them because they look greyish brown.
March 25th, 2010 at 1:33 pm
@uTubeTerror
Hahaha! Thank you for commenting!
March 25th, 2010 at 1:36 pm
Great videos! These have helped me to appreciate cooking. Before I was somewhat dependant on my mothers cooking and lord have mercy, it is quite substandard at times.
What I’d like to see is the fundamentals of cooking, learning to make one sauce will just do that; teach you how to make one sauce. However teach a man the basics of combining flavours, spices, broths etc. This will encourage creativity.
Thank you again for you’re delicious videos.
March 25th, 2010 at 2:20 pm
Oh NO!
Better warn the cavemen!
hahaha.Thanks for a great recipe chef,love your to-the-point style.
March 25th, 2010 at 2:55 pm
@Leziii
Thanks. I don’t think I can do anything about it at this point.
March 25th, 2010 at 2:56 pm
@TokerMate
You’re welcome. Thanks for commenting!
March 25th, 2010 at 3:20 pm
@quinderwall
Thank you! ^^
March 25th, 2010 at 3:30 pm
It’s only the part when you talk
March 25th, 2010 at 3:45 pm
yay! you said pommes frites! ^^ Great cooking btw
March 25th, 2010 at 4:37 pm
Man your videos make me hungry! I just cant stop watching them. Thanks for all the recipes!
March 25th, 2010 at 5:20 pm
@DaRecipe
Thank you DaRecipe.
March 25th, 2010 at 5:21 pm
@AsianBorat
I don’t know. Sorry about that.
March 25th, 2010 at 5:41 pm
How is it that all the sound from this particular video comes out of my left speaker?
March 25th, 2010 at 6:28 pm
Now this is a real chef, i see some people saying theyre executive chefs and all that stuff, and they really suck at cooking, but you are awesome, real, simple and delicious.
March 25th, 2010 at 6:37 pm
Thanks! I’m glad you enjoyed it. Your substitutes sound fine — great improvisation! Take care, Jason
March 25th, 2010 at 6:56 pm
Just tried this recipe: AMAZING! I freaked out for a second cuz halfway through I realized I didnt have any tomato paste or balsamic vinegar. I substituted the vinegar with a balsamic vinaigrette dressing, and the tomato paste with tomato sauce. I reduced the water and marsala wine to make up for the substitutions, and it actually turned out pretty well. Thanks for the recipe!
March 25th, 2010 at 7:15 pm
sounds like a great recipe I cant wait to try, but I have a whole tenderloin. If I have say 8 steaks could I multiply everything by 4 or should I just make it by 2s?
March 25th, 2010 at 8:05 pm
you are cute!