Tenderloin Steak with grape sauce
Cooking Instructions
- 1
Poke a few whole in your potato and wrap it in aluminium foil.
- 2
Set it in oven at 180’c for 45min
- 3
Once potatoes are out of oven, cut em in half and scoop out the potato in cup, such that potato retains a cup or bowl like shape. Now mash the scooped out goods of potato and add chives, salt, pepper, butter and cheddar cheese. Fill this mixture in a piping bag and shape it out in the bowl like potato. And place it back in oven at 180’c for 15min or until golden brown at top.
- 4
Cut and clean your veggies, rub some olive oil and throw a pinch of salt. And roast them at 180’c for 25- 30 min.
- 5
Take out your steak, pat it with tissue or paper to wipe of moisture. Throw it on net tray and give a good rub of salt and pepper. Make sure you have net tray, as we are going to reverse sear it, so we need ventilation below the steak when in oven
- 6
Place the tray in oven at 140-160’c for 30 min(for medium well)
- 7
Once out take an iron cast pan well covered on sides to maximize heat. Throw in oil and butter and let it get heated. Cook at medium flame. Throw in your steak let it side of your steak rest on pan for 4 min each(top and bottom only, just char the sides of the steak). One you flip throw in your ginger and garlic cloves. Make sure to throw the butter oil mixture on sides with your spoon.Place the steak on net tray again and let it rest so it can suck it's juices all the way back into it.
- 8
Now for the sauce, simmer your chicken stock, throw few slices of ginger. Add grape juice and stir, add the brown sugar and thicken the sauce a bit.
- 9
Simply cut your steak out now. Design your plate and throw the sauce however you like, let your inner artist come out.
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