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Ingredients

Serves:
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beef tenderloin 900 g
sweet pepper 200 g
vegetable oil
ground black pepper
salt

Nutritional information

cal
183,27
prot
15,45
fat
13,09
carbs
0,96
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Beef tenderloin steak with grilled peppers

Beef tenderloin steak with grilled peppers

Ingredients

Steak is the easiest and the most difficult meat dish. Who has never complained about dry and tough meat? We will try to give you some basic advice, so that you could make a perfect juicy medium well beef tenderloin steak. It will definitely please those who love well-cooked meat with sweet grilled peppers. Due to the unique structure of the tenderloin, this lean steak is quick and quite easy to make but the result is absolutely marvelous!

Olsan Uvarova

Recipe author

A journalist by profession, a culinary specialist by vocation. She cooks quickly while children are sleeping. Olsan appreciates the spectacular presentation and sophisticated author's style in cooking. She describes how to disarm the most fastidious guest with an exquisite, but simple in cooking dish.

Steps

1
Done

Step 1

Prepare the ingredients. Remove the beef tenderloin from the fridge in advance, as it should be at room temperature. What should one know to choose meat for a perfect steak? Traditionally steak is made from beef. All the steaks are cut from low-activity muscles:
- Loin. Steaks made from this cut: fillet mignon and tenderloin.
- Rib steak. Steaks made from this cut: rib eye, chateaubriand.
- Striploin. Steaks: striploin.
- Cross section cuts: bone-in rib eye (loin and ribs), T-bone (loin and striploin). It is, of course, not the full list.
There are also several degrees of doneness. The most popular ones are medium and medium-well.

2
Done

Step 2

Cut 3,5-4 cm steaks from the medium part of the tenderloin. Cut them only across the grain. If it is your first steak, do not make your steaks too thick, as they may remain raw inside. Put away the remaining tenderloin.

3
Done

Step 3

Sprinkle the steaks with some oil, season with ground pepper.

4
Done

Step 4

Preheat the electric grill to 230°C. If you are using a grilling pan, heat it well. Fry the steaks on a dry grill, 4 mins per side to seal all the juices inside. Season with salt. If you want a nice lattice on your steaks, you may turn it at 90° after 2 mins of grilling.

5
Done

Step 5

Wrap the steaks in foil and leave for 8 mins on a grill with the lid closed at 160°C.
Alternatively, keep them in the oven at the same temperature. If you have a thermometer, the temperature inside the meat should be 68-70°C. Remove the steaks from the grill or oven and leave them in foil for 5 mins to rest.

6
Done

Step 6

Meanwhile, remove the seeds and membranes from the peppers, cut into quite thick slices. Fry on a grill at 220°C for 7 mins. Slightly season them with salt. If you use a grilling pan, fry the peppers for 10 mins, 5 mins per side.

7
Done

Step 7

Serve the steak with the grilled peppers and any sauce to your taste.

8
Done

Step 8

Enjoy your meal!

Beef tenderloin steak with grilled peppers

Steak is the easiest and the most difficult meat dish. Who has never complained about dry and tough meat? We will try to give you some basic advice, so that you could make a perfect juicy medium well beef tenderloin steak. It will definitely please those who love well-cooked meat with sweet grilled peppers. Due to the unique structure of the tenderloin, this lean steak is quick and quite easy to make but the result is absolutely marvelous!
  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 30 mins

Ингредиенты

  • 900 g beef tenderloin
  • 200 g sweet pepper
  • vegetable oil
  • ground black pepper
  • salt

Способ приготовления

  • Prepare the ingredients. Remove the beef tenderloin from the fridge in advance, as it should be at room temperature. What should one know to choose meat for a perfect steak? Traditionally steak is made from beef. All the steaks are cut from low-activity muscles:
    - Loin. Steaks made from this cut: fillet mignon and tenderloin.
    - Rib steak. Steaks made from this cut: rib eye, chateaubriand.
    - Striploin. Steaks: striploin.
    - Cross section cuts: bone-in rib eye (loin and ribs), T-bone (loin and striploin). It is, of course, not the full list.
    There are also several degrees of doneness. The most popular ones are medium and medium-well.

  • Cut 3,5-4 cm steaks from the medium part of the tenderloin. Cut them only across the grain. If it is your first steak, do not make your steaks too thick, as they may remain raw inside. Put away the remaining tenderloin.

  • Sprinkle the steaks with some oil, season with ground pepper.

  • Preheat the electric grill to 230°C. If you are using a grilling pan, heat it well. Fry the steaks on a dry grill, 4 mins per side to seal all the juices inside. Season with salt. If you want a nice lattice on your steaks, you may turn it at 90° after 2 mins of grilling.

  • Wrap the steaks in foil and leave for 8 mins on a grill with the lid closed at 160°C.
    Alternatively, keep them in the oven at the same temperature. If you have a thermometer, the temperature inside the meat should be 68-70°C. Remove the steaks from the grill or oven and leave them in foil for 5 mins to rest.

  • Meanwhile, remove the seeds and membranes from the peppers, cut into quite thick slices. Fry on a grill at 220°C for 7 mins. Slightly season them with salt. If you use a grilling pan, fry the peppers for 10 mins, 5 mins per side.

  • Serve the steak with the grilled peppers and any sauce to your taste.

  • Enjoy your meal!

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Potato wedges with Lenten mushroom sauce
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