Tenderloin Roast
A1 Steak Sauce
Cilantro (very finely chopped)
Garlic Powder
Sea Salt
Pepper
I’m going to show you how to make the perfect steak when money is no object, for a good budget steak click here
First we have to prepare the meat, take the roast out and cut 1.5 inch steaks against the grain, there’s no need for salting or tenderizing this cut of meat as its already extremely tender.
Get your grill super hot and then pat dry each steak so its nice and dry, we don’t want the meat to steam.
Right before throwing it on the grill add salt, pepper, and garlic powder to taste.
Grill the first side for around 5 minutes then flip it over and lightly brush a layer of A1 and sprinkle a small amount of cilantro, 5 minutes later do the same thing on the other side then close the lid for another 5-10 minutes depending on how well you want it.
If you don’t have a meat thermometer (you should get one) you can always just wing it, I wouldn’t cook it for more then 10 min.
Whatever you do after you pull it off the grill let it sit for a few minutes before cutting into it so that the juices level out.
Serve whole or slice thin and fan onto individual serving plates.
Preheat oven to 500 degrees F (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 degrees temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot – be careful).
Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Using the Sear-Roasting technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare – 120 degrees F
Medium Rare – 125 degrees F
Medium – 130 degrees F
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to Cabernet-Cherry Sauce – see above).
Serve whole or slice thin and fan onto individual serving plates.
To be honest you really can’t screw up Filet Mignon because even over cooked it is tender and delicious.
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