Easy Steps to Delicious Beef Tenderloin

By Chef Stephen Bacani

Easy Steps to Delicious Beef Tenderloin

Beef tenderloin is one of, if not, the most coveted cuts of beef. When your dinner guests hear that you’re making tenderloin, they know they are in for a treat. (They may even decide to wear a suit and tie as opposed to t-shirt and jeans LOL.) I suggest that the quality of beef should be choice or higher.

• The most important step in preparing delicious and memorable tenderloin is the cleaning of the loin. There is a lot of sinew, silverskin and fat around a tenderloin, so if you don’t have much experience cleaning one just ask your local grocery store or butcher to peel and clean it for you.

• Once you have purchased your succulent cut of meat, the next step is seasoning it. Through the years I have come to realize that the most under-rated seasonings in anyone’s spice cabinet are…drum roll please… salt and pepper! Believe it or not, salt and pepper will make or break your meat. Most recipes will tell you a specific amount of seasoning to put into a dish, but that’s something that is specific to each person’s palate.

• I liberally season tenderloins with equal parts of black pepper, coriander, garlic powder, minced fresh herbs (such as thyme or oregano) and two parts sea salt. It is important to season liberally because the inside of the tenderloin doesn’t get seasoned.

• The next step involves searing. Searing the tenderloin will keep the moisture inside the loin and also enhances the flavor due to the maillard reaction, where the amino acids and sugars are caramelized or browned creating a distinct flavor. Take a pan or skillet of your liking and just cover the bottom of the pan with canola or vegetable oil. Set the pan to high heat, and once it is ready sear all sides of the tenderloin, making sure all sides are a golden brown.

• Now that your tenderloin is seared place it on a baking pan and place it in a 425 degree preheated oven. A five pound loin takes about 25-30 minutes for a medium rare center.

• When you remove your loin from the oven allow it to rest 5 minutes before slicing.

For delicious dishes prepared by Chef Stephen Baccani, visit Clark’s Seafood & Chop House in Little River, located in Coquina Harbor at 720 Highway 17. Visit www.clarksseafoodandchophouse.com or call 843-399-8888 for menu selections and hours.

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