In this recipe, we use several proven techniques to prepare the perfect Tenderloin fillet steak with a tender cheese crust. Stock up on quality steak meat and aged Parmesan, and we’ll tell you how to make a delicious dish out of it. Tenderloin fillet steak with Parmesan crust.
Tenderloin fillet does not have marble veins of fat, but it is considered one of the most valuable cuts of marble beef. Meat for Tenderloin steak is located deep in the carcass of a bull, along the spine.
We will cook the meat in a pan and in the oven. Thanks to two-stage cooking, the meat will retain its juices and tenderness as much as possible. The fragrant butter compensates for the low marbling of the steak and adds a pleasant oiliness to it.
The highlight of this dish will be the cheese crust. To make it golden, return the steaks to the oven for a few minutes at the end of cooking. But if you accidentally increase the cooking time, use flambing or another method to bake only the cheese crust, without increasing the degree of roasting of the meat.
Servings 4 PCs
Tenderloin fillet 2 steaks
Parmesan cheese 1 tablespoon finely grated
Butter, softened 1/2 tablespoon
Breadcrumbs 1/2 tablespoon
Sea salt 1 teaspoon
Ground black pepper 1 teaspoon
Instructions. Tenderloin fillet steak with Parmesan crust.
Cooking time 40 minutes
1 hour before cooking, remove the steaks from the refrigerator and start cooking the oil. Mix the finely grated parmesan cheese, softened butter and breadcrumbs. Use a regular whisk. Place the mixture on a sheet of parchment paper. Roll up and seal the ends. Place in the freezer for about 45 minutes to allow the oil to harden. Tenderloin fillet steak with Parmesan crust.
During this time, the steaks will be heated to room temperature. Sprinkle them with salt and pepper. Heat a large grill pan and add 1 tablespoon of olive oil. Lay out the steaks and fry them for 2 minutes on each side. Then transfer them to the oven and continue cooking for 7-8 minutes at 320F (160°C).
Remove the steaks and place a piece of parmesan oil on top of each. Return the steaks to the oven and wait for the cheese to turn golden. To do this, you can slightly increase the heat in the oven. But make sure that the internal temperature of the steaks corresponds to the degree of roasting that you are aiming for.
Get the steaks at 123.8-125.6 F (51-52°C for medium rare) or 134.6-136.4 F( 57-58°C for medium). When the meat has rested under the foil, its temperature will rise to 140 F (60°C).
Parmesan oil is enough for a whole Tenderloin fillet, not just 2 steaks. So you can increase the number of steaks or keep the oil in the refrigerator to use it for other dishes.
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