A delightful tenderloin steak recipe enhanced with a garlic-infused oil and a rich mushroom sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the garlic.
Cut the top off the garlic head, place it in a baking dish, and drizzle with olive oil, salt, and pepper.
Cutting the top exposes the cloves for even roasting.
Bake the garlic until soft and golden, about 1 hour.
Check the garlic occasionally to prevent over-roasting.
Remove the garlic from the oven and let it cool. Squeeze out the cloves into a bowl and mix with the roasting oil and butter.
Mixing the garlic with the oil creates a flavorful infusion.
Increase the oven temperature to 400°F (200°C).
A higher temperature is needed for cooking the steaks.
Heat a sauté pan over medium heat, add butter and olive oil, and sauté the mushrooms until browned.
Avoid overcrowding the pan to ensure even browning.
Add Worcestershire sauce, brandy, beef broth, and roasted garlic to the mushrooms. Reduce the sauce until thickened.
Reducing the sauce concentrates its flavors.
Rub the steaks with olive oil, salt, and pepper. Sear them in the pan for 2 minutes on each side.
Searing locks in the juices and creates a flavorful crust.
Transfer the pan to the oven and cook the steaks for 6-7 minutes for medium-rare.
Use a meat thermometer to check for desired doneness.
Remove the steaks from the oven, cover with foil, and let them rest for 5 minutes.
Resting allows the juices to redistribute within the meat.
Serve the steaks topped with the mushroom sauce.
Garnish with fresh herbs for added color and flavor.
Nutze unsere App für das beste Erlebnis
