Pan-Seared Beef Tenderloin with Rosemary

Ingredients (for 2 people)

• 2 beef tenderloin steaks (2–3 cm thick)
• Salt (coarse, if available)
• Freshly ground black pepper
• 2–3 sprigs of rosemary
• 2 cloves of garlic
• 30–40 g of butter
• A little olive oil

Preparation

Prepare the meat properly

Take the meat out of the fridge 30 minutes before cooking.
Pat it dry thoroughly with paper towels.

The pan must be HOT

Add a little olive oil to the pan.
Heat until it just starts to smoke.

Cooking (the key part)

Place the meat in the pan.

Timing:

• 2–3 minutes per side → medium rare
• 3–4 minutes → medium

Add flavour (this gives a “restaurant” taste)

Towards the end:

• Add butter
• Add rosemary + crushed garlic
• Tilt the pan and spoon the melted butter over the meat (basting)

Rest the meat (don’t skip this!)

Remove the meat from the pan.
Let it rest for 5–7 minutes.

Serving

Season with salt at the end (or lightly before cooking).

You can add:

• a pinch of coarse salt
• a drizzle of olive oil

Important tips

Don’t keep flipping the meat

Don’t press it down in the pan

Thicker cuts = better results

For top results → use a cast iron pan