Premium Dry-Aged Tenderloin Steak
Flavorful Tenderloin Steak Made with Premium Dry-Aged Beef
Tender, juicy, and bursting with flavor! This tenderloin steak, made with carefully dry-aged beef, promises a special gourmet experience. Enjoy a restaurant-quality steak right in your own home.
Main Ingredients
- 3 packs of dry-aged beef tenderloin for steak (approx. 2.5cm thick)
- 1 King oyster mushroom
- 1 potato (medium-sized)
- 9 cloves garlic
- Pinch of herb salt
- Drizzle of extra virgin olive oil
Cooking Instructions
Step 1
The secret to this steak lies in the ‘dry-aging’ process. We use prime tenderloin that has been aged for at least 20 to as long as 60 days to develop a deep, rich flavor. Aging maximizes the meat’s inherent umami and tenderness.
Step 2
Gently pat the tenderloin steaks dry with paper towels. Season both sides generously with herb salt. Then, coat the entire surface with extra virgin olive oil. Covering the prepared steaks with plastic wrap and refrigerating for at least 2 hours will further tenderize the meat and allow the seasoning to penetrate evenly, enhancing the steak’s flavor.
Step 3
While the steak rests, prepare the garnishes. Slice the king oyster mushroom into large pieces, and wash the potato thoroughly before cutting it into 2cm thick rounds. You can also use whole or smashed garlic cloves. Heat a generous amount of olive oil in a pan over medium heat. Add the sliced mushrooms, potatoes, and garlic, and sauté until nicely browned. Sprinkle with a little salt to bring out their natural flavors.
Step 4
Now it’s time to cook the steak to perfection! Heat your pan over high heat until it’s smoking slightly. Carefully place the prepared tenderloin steaks onto the scorching hot pan. You should hear a satisfying ‘sizzle’ as they hit the heat. Cooking over high heat for a short period creates a beautiful, crisp sear on the outside while locking in the juicy tenderness within.
Step 5
There are varying opinions on how many times to flip a steak. Some prefer flipping only once, while others advocate for flipping twice. This can depend on personal preference and the thickness of the steak. For a tender medium-rare, I flipped mine twice. Sear each side until it develops a beautiful golden-brown crust. Don’t forget to sear the edges by holding the steak with tongs – it adds to the overall appeal!
