Just the right amount of pink in the middle to make sure it’s in its best form.
Preparation time: 10 minutes
Cooking time: 15-30 minutes
1 1⁄2 kilos beef tenderloin
20 grams sea salt
20 grams black pepper
30 mL vegetable oil
100 grams butter
1 bunch thyme
1 bunch rosemary
1 bulb garlic
1. Remove any sinew from the beef, then cut into 150-gram portions. Season with salt and crushed black pepper.
2. Place vegetable oil into a frying pan on high heat until hot.
3. Once oil is hot, place beef into the pan and sear all the way round until golden brown then reduce heat. Add butter, thyme, rosemary, and garlic. Base the beef with the butter and flavor the meat.
4. In a tray, place the beef and cook in an oven at 180°C for 4-6 minutes, medium rare.
Recipe by Nathan Griffin of Raging Bull Chophouse & Bar
Photography by Karlo Cadang
Special thanks to Enah Baba
This recipe was originally published in the February-March 2018 issue of Breakfast Magazine.