Grilled Beef Tenderloin Steak with Roasted Garlic Sauce
DENTIST CHEF | Dentist chef,  just a dentistry student who practice  the dentist's cooking recipes in a dentist's kitchen
DENTIST CHEF | Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen
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Ingredients

  • 3 little pieces of filet mignon or the tips of the tenderloin. The filet mignon weighed each about 125 grams and cost me totally about 25 USD. Pretty pricey, but i guess it’s worthed since filet mignon is considered as the most tender cuts of beef. I used to pan seared my steak before, but i guess i’m gonna grilled my tenderloin today to infused the smokey flavour into the flesh even more. I serving my filet mignon with roasted garlic sauce, don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got caramelized sweet and also savoury hint, you can even barely eat it like roasted potato and it goes well too with the beef steaks.
  • 15 seconds then turn it over every
  • 15 seconds until the steak reach your preference doness
  • 125 grams tenderloin steak rest for about 2 minutes, and you needed about 5-7 minutes for larger size of steak.
  • 125 gr filet
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  • seasalt and freshly grounded black peppercorn
  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • a pinch of rosemarry
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

Instructions

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