Tenderloin for Two

Let Chef Gok walk you through cooking our stunning YG Tenderloins to medium-rare.

  1. Take your steaks out of the fridge, leave them in the paper to come to room temperature.
  2. Put a pan over a high flame for three to four minutes and allow it to get nice and hot, then turn down to medium.
  3. Pat your steaks thoroughly dry then sprinkle sea salt and cracked pepper liberally on all sides (don’t forget the edges).
  4. Put about three tablespoons of olive oil in the pan and follow quickly with the steaks, four squashed garlic cloves and a few sprigs of thyme.
  5. Cook the steaks for one minute on each side, moving them about in the pan. Press up against the side of your pan to sear the sides of the steak too.
  6. Add a heaped tablespoon (or about 50g) of butter.
  7. Tilt the pan to collect some butter melted and spoon it over the steak. (This is called nappé-ing, very chefy) Don’t lift the pan too far from the flame though, it needs to stay hot.
  8. Carry on for one more minute, lifting the steaks slightly to let the butter run under, over and all around them. 
  9. Remove from the pan and put on a warm plate, pour the pan juices on top and rest for four or five minutes. A board won’t do, the juices will go everywhere. 
  10. While the steak is resting, warm the red wine sauce in a pot or the microwave. 
  11. Transfer the steaks to their serving plates, mix the resting juices in with the red wine sauce and spoon generously over the steaks, and serve extra on the side.