An elegant, yet simple dish. Pan-fried beef tenderloin is served with a delicious sauce made with shallots, red wine and d...
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Buy two, 1½-inch tenderloin steaks and do your own comparison of the flip-once and flip-often methods as shown in Topic 2. Pay attention to the pan temperatures by listening to the sound of the pan. After resting, cut them both in half and compare.
Make the Beef Tenderloin with Red Wine Sauce (recipe below). This is your opportunity to make a simple pan sauce while you're at it.
Make the Caprese Steak or the Peppercorn Steak (recipes below). Make sure that you observe a 5 to 10 minute resting period after cooking. Don’t worry if it takes a bit longer to finish your sauce. You can always put the steak into a very low oven (lowest setting) for a few minutes to keep it warm. Make sure to let the steak rest on the countertop for at least 5 minutes before placing into the oven to ensure the steak stops cooking. Steaks will hold quite nicely for 10 to 20 minutes this way and will become tenderer as the muscle relaxes.
In partnership with:
Northwest Culinary Academy of Vancouver