Hands on time: 20 minutes
Total Time: 30 minutes
Makes: 2 servings
Retsept
- 2 1 1/2 inch beef tenderloin medallions
- sea salt
- canola oil
- black pepper
- Miso Chive Butter: 1/4 cup unsalted butter, at room temperature
- 1 1/2 tsp white miso paste
- 1 tbsp thinly sliced chives
- 1 tsp honey
- pinch of salt
Valmistamine
In bowl, combine butter, chives, miso, honey and salt. Mix well. (Tip: Wrap tightly in cling wrap and refrigerate to form a log shape. Cut into discs for elegant presentation).
Season steaks liberally with salt and let come to room temperature, about 30-45 minutes. Drizzle with canola oil and rub to coat.
Heat cast iron skillet over medium heat until lightly smoking. Add steaks and cook, flipping every 30 seconds until brown crust has formed and instant read thermometer inserted into thickest part reads 125F (51C) for medium rare, about 10 minutes. Move steaks to foil-lined plate, sprinkle with pepper, wrap with foil and let rest for 10 minutes. Serve steak topped with generous dollop of Miso Chive Butter and Spring Caesar Salad.
