WHAT: The tenderloin is the most tender of beef cuts, hence the name. It has little marbling, which makes it a favourite of those that love steak but yet watch their consumption of fat. The tenderloin has an oblong shape that spans into both the short loin and sirloin sections of cattle. It sits beneath the ribs, close to the backbone. The chef recommends accompaniments of rosemary roasted potatoes, mixed vegetables and red grape sauce.
HOW TO COOK:
To Grill: For a gas grill, preheat the grill and then reduce the heat to medium. Place the meat on a grill rack. Grill to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium rare (56C), or 12 to 15 minutes for medium (60C). Remove steaks from the grill. Cover with foil and allow to rest for 5 minutes.
To Sauté: Heat a frying pan set over a medium-high heat until hot. Add 1 tablespoon of butter and reduce the heat to medium. Cook, uncovered, for 7 to 9 minutes for 7½ cm-thick steaks or 10 to 13 minutes for 2½ cm-thick steaks, until it reaches your preferred doneness (56C for medium rare and 60C for medium). Rest for 5 minutes before serving.
2 tenderloin pieces, weighing about 200g each
1 tbsp olive oil
A pinch of salt
Coarsely ground black pepper, to taste
FOR THE MIXED VEGETABLES
100g baby carrots
80g yellow and green courgettes
80g assorted mushrooms
80g asparagus spears
Salt and pepper, to taste
FOR THE ROSEMARY ROAST POTATOES
30ml olive oil
1 tbsp minced garlic
1 tsp fresh rosemary, chopped
750g Ratte or fingerling potatoes
1 tsp rock salt
1 tsp cracked black pepper
FOR THE SAUCE
30ml olive oil, for coating the pan
60g shallots, minced
120ml red wine or red grape juice
120ml beef stock
Salt, to taste
1 tbsp rosemary, chopped, optional
1 Begin by making the potatoes. Preheat the oven to 200C.
2 Wash and pat them dry before placing in a large bowl. If there are any large potatoes, cut them in half.
3 Add the olive oil, minced garlic, rosemary, salt and pepper. Toss the potatoes, making sure they are evenly coated with the herbs and oil. Place them onto a baking sheet and bake in the oven for 30 to 35 minutes, gently moving them around on the pan halfway through cooking.
4 In the meantime, make your sauce. Add enough olive oil to coat a pan and set over a medium-high heat. Add the shallots and cook until translucent.
5 Add the red wine or grape juice and the stock. Reduce by half.
6 Stir in the butter and chopped rosemary. Set aside.
7 Boil each of the vegetables except the mushrooms, separately in pans of salted water until tender. Drain each pan, then combine all the vegetables with the mushrooms and sauté in melted butter. Season with salt and pepper and set aside to keep warm.
8 Rub the steak with oil and season with salt and coarsely ground black pepper.
9 Preheat the grill or frying pan (as above) and cook to preference. Allow to rest in a warm place for 5 minutes.
10 Remove the potatoes from the oven. Garnish with more fresh rosemary and a drizzle of olive oil.
11 Arrange on your plate and serve immediately, with a side of sauce.