A classic steak is a portioned piece of beef meat about 3 cm thick, fried on both sides. Steaks can have different degrees of frying, the main of which is the degree
Rare degree (with blood, the finished steak has an internal temperature of 45 ° C to 50 ° C),
Medium degree (medium degree of roasting, steak temperature is from 55 ° C to 60 ° C) and
Well-done degree (highly fried steak with a temperature of 65 ° C to 70 ° C)
Ideally, the readiness of a steak of varying degrees of roasting is determined using a culinary thermometer, however, in our everyday home reality, this method is rarely used, determining the readiness of a dish, which is called by eye. If it’s difficult for you to determine the readiness of the steak, then pierce it with a fork, the meat will release juice – if the juice is pink, then this is the Medium degree, transparent juice – the Well-done degree, red juice – the Rare degree.
1 kg beef tenderloin
2 tablespoons of olive oil
butter 150 g
1/2 bunch fresh parsley
3 teaspoons oregano
1/2 bunch fresh basil
3 cloves of garlic
400 ml red wine
400 ml of meat broth
2 tablespoons of soy sauce
How to cook steak
Let’s start with green oil. Finely chop all herbs and garlic and mix with soft butter. Season with a pinch of salt. Put the finished oil in a plastic wrap and make a sausage shape. Put in the refrigerator for cooling.
Cut the tenderloin into 6 steaks. Set aside for half an hour at room temperature.
Grate the meat with olive oil and salt and add pepper. Heat the remaining oil in a pan and fry them for 3 minutes on each side.
We place the steaks on a plate. In the same pan, where the meat was fried, without removing it from the heat, pour the wine and stirring with a wooden spatula, try to collect from the bottom everything that is left from the frying, mix everything.
Add meat broth and soy sauce, boil until thickened.
Put a portion of the sauce on steak plates. Pour the remaining sauce into a separate bowl. On top of the meat, put the green butter, cut into circles.