There are many ways to prepare a tenderloin steak from the grill, to the stove, to the sous vide. But for the culinary novice, the stovetop may be your best bet. In fact, cooking tenderloin steak on the stove is quite simple, especially once you understand the basics. Do you have a cast-iron skillet?
Preheat a cast-iron skillet, heavy roasting pan, or griddle to 450°F (232°C). Sear the tenderloin on all sides until well browned— about two minutes per side. Rub the tenderloin all over with a paste made of the oil, pepper, parsley, thyme, and garlic. Place the roast on a wire rack set in a baking sheet.
To make beef tenderloin at home, try soaking the meat in a simple marinade and then cooking it on the stove using a cast iron skillet.
Yet another question we ran across in our research was “How to cook beef tenderloin in electric skillet?”.
Place the tenderloins in the middle of the skillet. With your fingers or tongs, move the steaks around in a circular motion to spread the oil. Sear the steaks for two to three minutes. Use tongs to flip the steaks and sear the other side for two or three minutes.
Taking thermal control of your beef tenderloin roast by limiting the thermal gradients and monitoring the temperature results in a stunning presentation piece of the highest quality. And the Smoke thermometer, with its Pro-Series probes and wireless receiver, makes getting perfect easy.
Is Tenderloin hard to cook?
Tenderloin is actually quite an unforgiving cut of meat. Overcook it by just a few degrees and your beautiful, expensive roast will be tough and dry. So how can we keep in the good graces of this king of cuts? Let us look first at the tenderloin itself to learn what its nature will tell us about to cook it.
Make sure the meat is cooked to at least an internal temperature of 145 degrees Fahrenheit. There are many ways to prepare a tenderloin steak from the grill, to the stove, to the sous vide.
What makes beef tenderloin so lean?
Among the leanest of the beef cuts, tenderloin relies on the muscle fibers themselves (not on massive seams of fat like a prime rib) for flavor and on protein-bound water for juiciness. These biological facts combine to paint a picture of how we might cook this meat:.