Dinner can be easy.
Whenever we launch into a food challenge, the world wants recipes, recipes, and more recipes, but maybe we need to simplify. I love cooking - I really do. One of my favourite things in the world is to crank the Mellow Indie Songza playlist and cook an entire Sunday afternoon away.
Unless you’re Gwyneth Paltrow however, there isn’t always enough time in the day to make a Chinese Five Spice Sweet Potato Stew with hand foraged mushrooms. On busy days, we can trade an hour in the kitchen for a 10 minute meal. And maybe by doing so, we can steal 20 late-afternoon minutes with a juicy novel or treat ourselves to a before-bed soak in the tub.
Here’s how I cook my perfect tenderloin. And don’t let a man tell you your steak needs to be grilled to be delicious. In Canada we get good at not-grilling because who wants to grill when it’s -43?
- Take your filet out of the fridge about 20 minutes before cooking. It’s worth spending extra cash on something you plan on eating nearly raw - buy the best.
- Preheat your oven to about 425
- Get a good quality, all-stainless sauté pan nice and hot
- Throw in a healthy blob of butter (grass-fed if you’re a hipster/have an extra 30 bucks burning a hole in your pocket. It’s actually damn delicious and worth every penny.)
- Sear both sides of your filet until you see a gorgeous brown crust - just a minute or so per side. Don’t flip it back and forth…one sear per side.
- Throw your pan in the oven for about 2 minutes or so depending on the size of your steak - just long enough to slightly warm the little fella
- Remove from the oven with an oven mitt - HOT!
- Grind some pink salt over that bad-boy and eat him up with your favourite raw veggies. Top with ripe avo for a treat that rivals Béarnaise.
This meal is ready faster than a Lean Cuisine and has basically none of the toxic poison chemicals and cardboard flavour. Give it a whirl.