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Hi I am chef Jason hill, Beef Tenderloin Recipes do not have to be complicated today’s recipe just cost a few simple ingredients and this recipe will arrive in any steak on any restaurant menu.

Let’s go over a few tips about steak and Beef Tenderloin. In US D’s top three grades of beef are prime, choice and select only about 2 to 3 percent of beef sold in the US is prime. Prime also has the most marveling. In choosing your steaks pay closer attention to the marveling mistake, marveling is the little flexible fat within the muscle, when the steaks are cut in the high temperature the marveling melts creating a tender juicy steak. The more marveling a steak has the more better it will be.

The Beef Tenderloin has a non-weight bearing muscle which receives very little exercise and that is why it is so tender. It also weighs about 4 to 6 pounds peer steer and that’s another reason why it is also so expensive. All right enough of the boring facts lets cook.

For the steak preparation you will need two small 6 to 8 ounces Beef Tenderloin stakes in some extra vegetarian olive oil followed by a tablespoon each of sea salt and fresh crack pepper.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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