Beef Tenderloin Steak with Beet Caprese
A tender, flavorful tenderloin seasoned with garlic, thyme and ghee.
A hot and fast sear with an oven finish delivers a perfectly cooked steak.
Beef Tenderloin
1 Beef tenderloin steak, trimmed and at room temperature
1 tbsp ghee
1/4 tsp kosher salt
1/4 tsp black pepper
2 cloves minced garlic
1/4 tsp dried thyme
Preheat oven to 400 degrees Fahrenheit.
Rub steak on both sides with salt and pepper.
Heat ghee in cast iron skillet over high heat until lightly smoking.
Start a stopwatch timer. You will need to flip steak at intervals and watch total cook time for doneness.
Sear one surface side of steak for 2 minutes, then the edge sides for a minute each.
Flip steak and place skillet in oven. Turn again after 3 minutes and cook to desired doneness. Then remove steak from skillet, cover both sides with garlic and thyme, cover loosely with foil and let rest for 10 minutes.
Approximate cooking times will vary by weight and thickness
Rare- 9 minutes
Medium Rare- 10 minutes
Medium- 11 minutes
Medium Well- 12 minutes
Well Done- Please don’t.
Beet Caprese
1 small beet
1 handful fresh basil, chopped
1 small handful soft mozzarella, chopped
For a larger batch of beets, I would roast them. However, for one beet, it makes more sense to boil it for about 30 minutes. Chill and remove skin. Dice.
Combine basil, beet and mozzarella.
This is also delicious with chevre or bleu cheese.
Ghee
Ghee is butter with the water and milk solids cooked out. You can do this on the stovetop or in the microwave, I prefer the microwave. Ghee has a very high smoke point and excellent flavor searing meat and seafood, but it also adds a nutty flavor to cooked vegetables and even makes out of this world cookies.
Place one stick of butter in a glass, microwavable container. Do NOT use plastic.
Heat on high in 30 second intervals. During this time, you will hear the water cooking off. Continue heating on 30 second intervals until the butter begins to foam up and you see the formation of lightly brown matter at the bottom of the container.
Skim off foam and carefully pour the oil into a clean, dry container while straining out the solids.
Let cool, cover, and store in refrigerator.
