In the store, beef tenderloin can be called sirloin steak, steak or cut steak. Dear child has many names. Beef tenderloin cut with the skin on adds more flavor when cooking. If desired, the skin can be removed when slicing. As a delicious side dish, pommes duchesse is recommended.
Slicing meat is a method of cutting meat into even, neat slices. This is done after the meat has been cooked. Slicing is mainly used for large cuts of meat, such as roasts or turkeys.
When slicing meat, you should cut against the grain. A good slicing technique helps to retain the juiciness of the meat and also makes it easier to chew.
4 servings
800 g beef tenderloin
1 tsp salt
0.5 tsp ground black pepper
Marinade
2 tbsp rapeseed oil
2 tbsp Japanese soy sauce
1 tbsp balsamic vinegar
1 tbsp liquid honey
2 cloves crushed garlic
Preheat oven to 150 °C (302 °F).
Mix all the ingredients for the marinade.
Trim the meat and place it in a plastic bag with the marinade. Marinate the meat for about an hour.
Brown the meat all over in rapeseed oil and butter.
Season the meat with salt and pepper.
Place the meat in an ovenproof dish and place in the oven until the meat has reached an internal temperature of 54 °C (129 °F).
Let the meat rest under foil for about 5-10 minutes. The temperature will then rise a few degrees. The meat is then medium rare.
