Ingredients
Beef
1.5 lb beef tenderloin (in one piece), purchased at the fancy grocery store
Freshly ground pepper, to taste
1 to 2 tablespoons of Ghee, or as needed
1/2 big shallot, cut into thin strips
1 sprig of fresh rosemary
Kosher salt, to taste
To Serve
Directions
1. Cut the beef tenderloin into 1.5-inches filets. Pat dry with paper towels and lightly add finely ground black pepper on both sides. Add salt 45 minutes or one day in advance. Do not salt immediately before cooking to prevent drawing moisture out of the meat.
2. Place a non-stick pan over a cold stove burner and add the filets. Turn the burner to high. After two minutes turn the filets over and cook for two minutes. Lower the heat to a low to medium and cook for two minutes on each side. Repeat this process until the desired internal temperature is about 15 degrees lower than the desired final temperature. Add the ghee, shallots and rosemary to the pan and continue cooking until the temperature of the filets is 5°F less than the desired temperature because the filets will continue to cook as they rest.
- Rare: 125ºF. The center is bright red, pinkish towards the outside
- Medium-rare: 135ºF. The center is very pink, slightly brown towards the outside
- Medium: 145ºF. The center is light pink and the outer portion is brown
- Medium-well: 155ºF. The center is slightly pink and the outer portion is brown
- Well done: 165ºF. The filet is uniformly brown throughout
3. Once the filets have reached 5°F less than the desired temperature transfer to a tray and loosely cover them with aluminum foil. If needed, continue cooking the shallots until caramelized. Add the pan sauce and shallots over the filets and garnish with the rosemary. Serve with the baked potatoes.
Notes
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