Spice rubbed beef tenderloin with roasted tomatillo sauce.
- Thread starter Dennis
- Start date
Dennis
Senior Insider
Spices:
Ancho Chili Powder
Cayenne Pepper
New Mexico Chili Powder
Ground Cumin
Salt
Tomatillo Sauce:
Peel and broil 6-8 tomatillos for 4-5 minutes on both sides
Throw in blender with:
3 cloves garlic
1 whole jalapeno (remove seeds and membrane if you want mild)
1 handful cilantro leaves
Pinch salt
Blend until smooth
Pour sauce in shallow baking dish and cook in 500 oven for 20 +/- minutes.
Pan sear steak in cast iron skillet 4 minutes each side.
Place pan in 500 oven 4-5 minutes for medium rare.
Mix 1-tablespoon sour cream into sauce and pour onto plate.
Add steak to plate.
Open Chilean cab.
Enjoy!
Ancho Chili Powder
Cayenne Pepper
New Mexico Chili Powder
Ground Cumin
Salt
Tomatillo Sauce:
Peel and broil 6-8 tomatillos for 4-5 minutes on both sides
Throw in blender with:
3 cloves garlic
1 whole jalapeno (remove seeds and membrane if you want mild)
1 handful cilantro leaves
Pinch salt
Blend until smooth
Pour sauce in shallow baking dish and cook in 500 oven for 20 +/- minutes.
Pan sear steak in cast iron skillet 4 minutes each side.
Place pan in 500 oven 4-5 minutes for medium rare.
Mix 1-tablespoon sour cream into sauce and pour onto plate.
Add steak to plate.
Open Chilean cab.
Enjoy!
JEK
Senior Insider
We have a similar technique we use a lot:
Pan Roasted Steaks with Gorgonzola Scallion Butter
1. Steaks MUST be at room temp - al least 30 minutes out of fridge.
2. Oven at 375
3. Heat ovenproof skillet (cast iron) on high heat until pan smokes slightly or a drop of water evaporates on contact.
4. Brush steaks with olive oil and rub with coarse kosher or sea slat and plenty of crushed black pepper.
5. Turn on the vent!
6. Sear for 2-3 minutes per side.
7. Put the pan directly into the oven and roast based on the chart.
8. Spread butter mixture on steaks and let rest for 5 minutes before slicing and serving.
Rare
1" 8 minutes 1.25 10 minutes 1.5 12 minutes
MR
1" 10 minutes 1.25 12 minutes 1.5 14 minutes
Note: filets will cook 1 minute faster than other steaks. Important to measure the thickness!
Gorgonzola Scallion Butter
1/2 cup unsalted butter, softened
4 oz. Gorgonzola cheese crumbled at room temp.
1/4 cup chopped scallions
1 tsp coarsely ground pepper
1/2 tsp Balsamic vinegar
1. Using a hand-held mixer or mini food processor blend the butter and cheese until smooth. Add the scallions, pepper and vinegar and blend for 1 minute longer until fully incorporated.
2. Lay a piece of plastic wrap on the countertop. Scrape the better into a log. Fold the ends closed and refigerate until ready to use.
Pan Roasted Steaks with Gorgonzola Scallion Butter
1. Steaks MUST be at room temp - al least 30 minutes out of fridge.
2. Oven at 375
3. Heat ovenproof skillet (cast iron) on high heat until pan smokes slightly or a drop of water evaporates on contact.
4. Brush steaks with olive oil and rub with coarse kosher or sea slat and plenty of crushed black pepper.
5. Turn on the vent!
6. Sear for 2-3 minutes per side.
7. Put the pan directly into the oven and roast based on the chart.
8. Spread butter mixture on steaks and let rest for 5 minutes before slicing and serving.
Rare
1" 8 minutes 1.25 10 minutes 1.5 12 minutes
MR
1" 10 minutes 1.25 12 minutes 1.5 14 minutes
Note: filets will cook 1 minute faster than other steaks. Important to measure the thickness!
Gorgonzola Scallion Butter
1/2 cup unsalted butter, softened
4 oz. Gorgonzola cheese crumbled at room temp.
1/4 cup chopped scallions
1 tsp coarsely ground pepper
1/2 tsp Balsamic vinegar
1. Using a hand-held mixer or mini food processor blend the butter and cheese until smooth. Add the scallions, pepper and vinegar and blend for 1 minute longer until fully incorporated.
2. Lay a piece of plastic wrap on the countertop. Scrape the better into a log. Fold the ends closed and refigerate until ready to use.
