Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Cast Iron Seared XO Tenderloin Print Email


Two 6-8 oz well-marbled tenderloin steaks
Olive oil or garlic olive oil
Tony’s Prime Rib Rub, Steak and Roast Rub, or sea salt flakes, fresh cracked pepper and pinches of herbs
XO Cognac or Brandy

The steak can be thick or thin, bacon wrapped or not, or even in chunks, it does not matter. The key is to use great steak, sear it evenly and to cook it just the way you like it.

Heat a 9-10 inch cast iron skillet or heavy skillet over medium to medium-high heat. Brush the steak with oil and season to taste. Add a drizzle of oil to the pan and sear steak on each side. Add oil as needed and control the heat so the steak gets browned, but the pan doesn’t scorch too much.

When the steak reaches rare to medium rare (about 4/5 done), get ready to flambé. Turn on the fan and carefully add brandy as you tip the pan towards the flame and be ready for the flash of fire. Remove steak, rest steak for five minutes and serve over sautéed mushrooms.

To make a sauce: Splash pan with wine or Marsala and deglaze / reduce. Add stock and reduce further. Remove from heat and swirl in fresh butter and serve. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
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