Trade Secrets for a Perfect Steak
Source of Recipe
Grandpoohbah
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3049.1&ctx=4194304
ok...here is how you do it...3 ways:
First way... Season tenderloin and sear in pan on stove or grill real quickly....just to brown and sear juices inside. Roast in oven at 400° for 10-15 mins...turn oven off...let sit inside hot oven another 20 mins. Remove from oven and foil. (I do it this way more so since many of my parties are tenderloins served on platters buffet-style at room temp...I can do them ahead of time and let them sit and slice just before the party)
Second way... Season and sear tenderloin as above. Roast in "alto sham" (slow cook oven) at 300°-325° for approx 30-45 mins...until temp 115°-120° for MedRare
Third way... Season and sear as above...roast in convection oven for about 10 mins at 350°. Let sit foiled.
All these ways will almost always ensure a brown outside and even MedRare inside...roast a bit longer for more cooked beef...always foil meat at least 15-20 mins before slicing...try not to pierce meat or slice to look inside as the juices will flow out...115°-120° for Rare-MedRare, 120°-130° for Medium, and 130°-140° for MedWell.
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