Budapest Tenderloin Steaks Recipes

EASY BARBEQUE BEEF TENDERLOIN STEAK

Steps:

• Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
• Preheat grill for medium high heat.
• Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

BEEF TENDERLOIN STEAKS WITH SMOKY BACON-BOURBON SAUCE

Steps:

• Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead -- cover and chill.).
• Cook bacon in a heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in wine sauce made previously; bring to a boil. Reduce heat; simmer until sauce thickens, about 2 minutes.
• Meanwhile melt butter in another heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
• Mix bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks.

BEEF TENDERLOIN STEAKS WITH SMOKY BACON-BOURBON SAUCE

Steps:

• Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead. Cover; chill.)
• Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes.
• Meanwhile, melt butter in another heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
• Mix bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks.

PERFECT TENDERLOIN STEAK - BALI STYLE

Steps:

• Take your steak out of cooling far ahead of time - If the meat is too cold, it is more likely to sear too slowly and loose its juices.
• Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy.
• Heat the pan to medium heat and melt the butter - Use a high flame in order for the butter to bubble. Make sure not to burn the butter and do not leave the pan from this point on.
• Add the steaks to the pan as soon as the butter is done bubbling - Keep flame on high, in order for the steaks to sear quickly.
• Turn the steaks over after a minute or so - In order to get them nice and tan all around you have to keep turning the steaks over. Use a set of tongs instead of a fork in order to keep the fluids from flowing out.
• Make sure the gravy does not turn too brown on the high flame - In order to still make sure that the steak is at the proper temperature on the inside, use a lower flame for the last two minutes or so.
• Your steaks are finished if they have a nice all around tan and brown shade.
• Place the steaks onto the plate and add some sambal to the gravy - Mix one tablespoon of sambal through the gravy by stirring it over a low flame.
• Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy.
• Serve with french fries, a light salad and some white bread to dip into the gravy.