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Thursday, 14 July 2011

Tenderloin Steak with buttered Asparagus

1 or 2 pieces of Tenderloin steaks (usually comes in packs at NTUC or buy from Halal local butcher)
Black pepper
Fresh Asparagus or any greens you prefer.
3 tablespoon Extra virgin Olive Oil
1 sprig of Rosemary leaves
1 clove of garlic skin on
2 small cubes of butter about 20 grams

First, heat your pan. Once hot, add the olive oil into pan. Season the steaks with pinch of salt and black pepper on both sides on a plate. The reason why you season on a plate is to avoid wasting all that salt and pepper away from the steaks. Once seasoned, steaks into pan. To know whether your pan is hot enough, just drizzle droplets of water. If sizzles, add in steaks. Cook for 2-3 minutes on each sides and get some color on the steaks. When both sides turn slightly brown, add in the garlic and rosemary leaves, tilt pan, and glaze the olive oil onto the steaks. It's up to you, if you want it medium rare or rare or well done. Once cooked, set the steaks aside to cool down before carving. Using the same pan saute some asparagus lighty, season with pinch of  salt and pepper and add the butter in to give them a nice gloss. Saute for 2-3 minutes and set aside. Plate up the asparagus and carve steaks into desired cuts and serve.

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