Wednesday, September 6, 2017

Tenderloin with Pesto

I love steak. All kinds of steak. Tenderloin is a great cut, but, since it is so lean, it can dry out easily. It is my wife's favorite cut because it has so little connective tissue. But, steaks with more fat and tissue are more flavorful. Serving it with an herbed finishing butter or an oil based sauce, like pesto, helps keep this tender cut super moist and gives it great flavor.


2 ⅓lb tenderloin steaks
3 tbsp olive oil
2 tbsp cashew pesto


About 1/2 and hour to an hour before you are cooking your steaks, remove them from the fridge and liberally season each side with salt. This will let the meat come to room temperature which helps ensure an even level of doneness since there won't be any really cold spots. The salt keeps any undesirables from growing on the surface and pulls protein laden moisture to the outside which helps form the great crust you are looking for on any well seared steak.

10 minutes before cook time, heat a heavy cast iron skillet over medium heat. You want enough heat to get a good sear, but you want to make sure you have even heat. Cast iron does a great job of evenly dispersing heat, but it works best when it's put on medium heat and let to heat up slowly.

Preheat your broiler on high. Add the olive oil to your skillet and sear your steaks for 2 min per side, around 12 minutes total. Everytime you flip your steak try to position it on an unused piece of the skillet so you get maximum heat for the best possible crust.

Once the steak is well seared on all sides, place your steaks in the skillet under the broiler for 3-5 minutes. I recommend checking the internal temp at 3 minutes and removing the steaks when they are 5-10 degrees from your target temp.

Remove from under the broiler and spoon 1 tbsp of the pesto on each steak. Let the steaks rest, uncovered, in the skillet, for 10 minutes before serving.

I recommend serving with crushed fingerling potatoes and a good merlot.

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