Coffee & Chili Crusted Dry Aged Beef Ribeye Steak with Savoury Chocolate Sauce

coffee chilli crusted steak rubbed pan fried ribeye

Coffee Chili Crusted Steak with Savoury Chocolate Sauce

Recipe Coffee and Chili Rubbed Steak with Savoury Chocolate Sauce.  Can you imagine coffee and chocolate flavour paired with beef steak ? sounds odd, but i guess you should try it first then made your own verdict. This post is the answer for the challenge from one of my fellow colleagues. She ask me to made a delicious steak with a US choice a.k.a cheap steak eversince she only know that most of my beef steak recipe made of US Prime Beef or Japanese Wagyu Beef. Well, actually i already made dry aging tenderloin from a local beef and cook it into Dry Aged Tenderloin Steak with Spicy Blue Cheese, Chili, Basil and Caramelized Onion Butter. Eversince she’s favourite cut of beef is ribeye, i made this recipe with it.

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Recipe Chili and Coffee Rubbed Ribeye Steak with Savoury Chocolate Sauce

perfect medium rare ribeye steak coffee and chilli crusted savoury dark chocolate sauce

Medium Rare Perfectly Seared Coffee and Chili Rubbed Dry Aged Ribeye Steak

The coffee rubbed steak didn’t taste bitter at all, that’s for damn sure ! Since it was my first hesitation once i read my fellow friend post Coffee Crusted Steak Recipe, i guess i’ll probably regret if i didn’t gi it a shoots then. The acid content on the coffee works as a natural tenderizer for the steak, it also infused a pleasant coffee aromas and tangy flavour into it.  To accompany my chili and coffee rubbed ribeye steak, i paired it with savoury chocolate sauce.

coffee chili rubbed stek beef ribeye savoury chocolate sauce recipe

Coffee & Chili Crusted Dry Aged Beef Steak with Savoury Chocolate Sauce

recipe perfect ribeye steak coffee chilli rub crust savoury chocolate sauce

Recipe Perfectly Seared Coffee and Chili Crusted Fridge Dry Aged Beef Ribeye, No One Recognize It’s From Cheap Piece of Steak!

The perfect ribeye steak must be fullfilled my check list. The texture of perfect steak must be tender and bounchy with slighy chewy once you had your first bite. The meat must be moist  and juicy on the inside while the outside of the beef charred and seared to lock out the beef juice. The perfect medium rare steak got a deep red color and the grey area is less than 3 mm from the edge.  Perfecly medium rare steak just cooked until the marbled fat within the flesh renderred and melted in the mouth. The perfect beef steak must have intense and deep beefy flavour too, can i had this all perfect steak requirements from the supermarket cheap individual  steak ?

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Perfect Coffee and Chili Rubbed Ribeye Steak with Savoury Dark Chocolate Sauce

The real question is can i made the perfect ribeye steak with a regular or cheap US choice cut of steak. Now the pressure point, my friend is quite a cheap lady, but she wanted something taste fancy on her plate without paying quite an effort and cost for it. Well, i guess my refrigerator dry aging is the answer to had a delicious steak from a cheap ribeye steak. Unfortunately, my previously Dry Aging Beef Tenderloin in The Home Refrigerator recipe takes 14 days to change a relatively cheap local beef tenderloin into a prime steak house quality tenderloin steak taste a like. Commercially dry beef aging is the whole cut of beef placed in a controlling enviroment in 1– 4°C (33 – 39°F) temperature, and 80–85% relative humidity and some air velocity. It works with my cheap whole tenderloin beef, but would it works with individual steak cut regular ribeye? Can i dry aging individual steak cut in my fridge ? Seriouseats say No, but i said YES!!! i tried it myself. The princip of this home refrigerator dry aging individual steak is to let some moistures evaporated from the steak for consentrate the flavour without completely drying it off and let the microbial organism and natural enzyms works jut enought to break down the meat collagen and tenderize the beef  without further rotten it.

how to dry aging beef ribeye steak in refrigerator perfect steak coffee crust

How to Dry Aging Individual Beef Steak in The Fridge

How to dry aging the individual steak (about 1-2 inches thickness with 300-500 grams weight beef steak) in the fridge is done by placing the unwrapped sliced steak above metal wire rack and left it undisturbed for commonly 2 days in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Unfortunately this procedure didn”t change much of the beef flavour and the texture instead slighly drying and consentrate the beef flavour. Simply by adjusting the refrigerator temperature from ideal to 6-10°C (42 – 50°F) by rotate the temperature console in the refrigerator until without changing the humidity setting.

This temperature allow the decomposition microbial bacteria and fungi and also the natural enzymes works better. To make sure the air circulating well surround the beef,  i let it sit in the middle fridge rack for itself. To observed your refrigerator temperature is ight, put digital thermometer and abandoned it 50 minutes inside the fridge (just where you place your beef) then adjust the console until your ideal 8°C termperature is reached. Never set higher temperature than 10°C because the beef will be spoilage due to excessive microbial growth. The beef  collagen break down process by the friendly microbial organism ideally take only 2-3 day , at this period some of the steak cut beef ribeye moisture evaporated and made the flavour consentrated while the collagen is break down but not yet spoilaged.

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

This is how individual ribeye steak look a like after dry aged 3 days in the home refrigerator in about 6-10°C (42 – 50°F) temperature with a relatively dry humidity.  The fridge dry aged ribeye steak outer layer turn into waxy and firmer texture when you touch it. The dry aged beef got a dark red color. Strong beefy aromas comes from the dry aged beef  once you smells it. No need to trimmed off the  waxy outer layer layer, because it’s quite thin and yet still edible without any slime, mold or bizzare smells on it’s surface, so i can tell you this steak is still good to eat.

I even try to prolonged dry aged another individual steak in the 6-10°C (42 – 50°F) fridge for 4 and 5 days and it turn into a bizzare and unpleasing smells once it cooked even there’s no trace of mold on it. Prolonged periode (more than 5 days) of dry aging using individual steak cut beef  made the steak outer layer unedible thought and dry, unless the microbial organisms rotten and molded the steak, the remaining edible meat is too thin after the unedible layer trimmed off.

recipe coffee chili rubbed steak beef  ribeye cofee crusted

Coffee and Chili Rubs For Beef Steak Ingredients

The coffee and chili crusted seasoning for the beef steak made of ground coffee, smoked paprika powder, dry chili flakes, freshly ground black peppercorn and Homemade Garam Masala Powder. I also add some brown sugar and salt on the coffee rub mixture to season and marinade the beef steak for at least 45 minutes prior to cooking. I’m using  genuine Indonesian civet cofee for this steak recipe, it has very pleasant tangy fruity body and it goes well to seasoned my Grilled Pork Belly with Coffee Glaze Recipe. The chili flakes, garam masala, black peppercorn and smoked paprika made complex flavour of spicy, coffee, peppery, hot and smokey for the beef steak.

coffee chili beef steak recipe civet coffee rubbed marinated ribeye dry aged

Coffee and Chili Marinated Beef Ribeye Steak

The ribeye steak rubbed goodly with the civet coffee powder, chili flakes, smoked paprika powder, brown sugar and salt mixture and then drizzled with olive oil. The dry aged ribeye steak then left in the room temperature for at least 45 minutes prior to cooking. The salt driven out the moisture from the beef and made the salt dissolved and infused the dripping with the coffee crust mixture. The dripping  then penetrated again into the meat after 1 hours marinated. The osmosis process infused the tangy civet coffee flavour, spicy chili, garam masala and black peppercorn alongside with smokey paprika powder, just perfect to seasoned my dry aged ribeye steak.

coffee chili ribeye steak rubbed crust with savoury dark chocolate sauce

Perfectly Seared Coffee and Chili Crusted Beef Ribeye with Savoury Dark Chocolate Sauce

How to perfectly seared the ribeye steak util the steak outer layer charred and middle cooked it into medium rare. I like to  use Heston Blumenthal method, but i guess the  the coffee and chilli rubs gonna be burned in seconds, so i wipe out the marinade a little bit. After i heat the cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds until the middle temperature reach 130 to 135 F. (55 to 57  C.)

recipe savoury chocolate sauce recipe for beef steak coffee chili rubbed ribeye

Savoury Chocolate Sauce with Bacon, Chili Flakes, Caramelized Onion and Shallots

recipe savoury chocolate sauce steak beef ribeye coffee chilli rubbed marinade

Savoury Chocolate Sauce with Dry Aged Beef Ribeye Steak

The recipe of savoury chocolate sauce for beef steak is quite simple too. First you should know that dark chocolate is more preferred because milk chocolate or over-swetened chocolate turn into funny taste sauce. I’m using 70 percent cocoa dark chocolate block (Gourmet chocolate, yes this is pricey! just don’t let my friend know about it). To add the savoury taste to the bitter sweet dark chocolate, i add salted butter and finely chopped bacon for it. Beside,  some caramelized onion, shallots and garlic add to complexion of sweet  flavour and the last ingredients is too obvious for my Indonesian licking, chili flakes!  Hot and spicy made everything taste even better.

recipe ribeye steak coffee chili crusted with savoury chocolate sauce

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef:

Ingredients:

  • 2 @300 gr ribeye steak with 1.5 inches thickness (dry aged in relatively dry 8°C refrigerator for 3 days)
  • 2 tbsp melted butter
  • 2 tbsp olive oil

Recipe Coffee and Chili Rubs for Marinating  Beef Steak:

  • 2 tablespoons ground civet coffee
  • 1 tablespoon chili flakes
  • 1 tablespoon smoked paprika powder
  • 1 tablespoon ground black peppercorn
  • 1/2 teaspoon Homemade Garam Masala powder
  • 1/2 teaspoon dark brown sugar
  • Salt to taste
  • olive oil for drizzling

How to Make Coffee and Chili Rubbed Dry Aged Beef Ribeye Steak Recipe:

  • Unwrap your ribeye steak and pat dry, put it above wire rack in the middle of your fridge rack
  • Set  the refrigeraor in a “dry mode” and adjust the temperature console until the refrigerator temperature between 6-10°C (42 – 50°F)
  • Let the steak dry aging  and sit undisturbed for 2 days (prevent to open the door since the temperature will fluctuated)
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature prior to cooking
  • Rub all the dry aged ribeye steak with the coffee and chilli rub mixture
  • let the cofee and chili rub marinade the steak for about 1 hour
  • Heat up your skillet until as hot as possible
  • Set your stopwatch to countdown the time
  • Scrap off some of the coffee and chili rubs mixture from the beef steak surface just before cooking
  • Just before searing, pour the  olive oil and melted butter to the pan
  • Put the coffee and chili marinated ribeye steak to the pan and cook it for 15 seconds.
  • Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  • Check the dry aged wagyu beef steak doneness (medium rare is preferred) with meat thermometer until reached about 55°C and let it rest for at least 5 minutes
  • Served the Coffee and Chili Crusted Ribeye Steak with Savoury Chocolate Sauce

savoury chocolate sauce recipe steak ribeye coffee chili crusted beef

Recipe Savoury Chocolate Sauce:

Ingredients:

  • 100 grams 70% Cocoa Dark Chocolate Block
  • 50 gr Bacon or prosciutto, finely chopped
  • 1/2 cup Worchestershire Sauce
  • 1/2 cup Superior Beef Stock or Broth
  • 1 medium size Onion, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 Shallots finely chopped
  • 1 tbsp Chili Flakes
  • 2 tbsp Salted butter
  • Salt and Pepepr to taste
  • 1 tbsp Olive Oil

Hor to Make Savoury Chocolate Sauce Recipe:

  • Heat the olive oi and butter in the sauce pan
  • Add the onion, shallots and garlic, saute until browned and caramelized
  • Add the bacon and saute until the fat renderred then add the chili flakes
  • Pour the broth and worchested sauce, then put the dark chocolate sauce
  • Bring to boil and simmer until thicken
  • Served the Savoury Chocolate Sauce with Coffee and ChiliCrusted Dry Aged Beef Ribeye Steak

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Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Peanut crusted beef tenderloin stuffed with spinach, chorizo, mozarella cheese and spicy gorgonzola blue cheese butter. This recipe is inspired by a from my friend Liz Berg of  Thatskinnychickcanbake.com recipe, Gorgonzola Mushrooms Stuffed Beef Tenderloin Recipe. Instead using crumbled gorgonzola cheese, i add my homemade spicy gorgonzola butter recipe with basil, chili and caramelized shallots for this recipe. Spinach stuffed tenderloin with peanut and mustard crust is looks so fancy and elegant dish, even sounds quite an effort but actually you can easily apply this recipe in your very own kichen. Try this spinach, cheese and chorizo stuffed roasted whole beef tenderloin with crusted peanut layer to impressed your relatives in a special occations gathering party or even on  romantic candle light dinner with your girlfriend, just make sure that she isn’t some sort of tree-hugging vegan chicks.

Recipe peanut crusted beef tenderloin stuffed spinach mozarella cheese chorizo gorgonzola filled whole tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

peanut crusted tenderloin oven roasted whole beef tenderloin

Crispy and Crunchy Peanut Crusted Roasted Beef Tenderloin

Peanut crusted tenderloin is the first seducing layer on this dish. The peanut is lighly toasted and roughly chopped,  covering all over the whole beef tenderloin. The peanut crusted spinach stuffed beef tenerloin then popped in into the oven and roasted until got a crusted and nice golden brown color. You may combine or adjust the peanut with your favourite nuts for this recipe, instead peanut, you can use walnut, almond, cashew, Macadamian or Brazilian nuts, or any available nuts nearby your place. Just like my Pistachio Nuts Crusted Lamb Rack with Feta Cheese and Spinach Stuffing Recipe, the crusted nuts layer need some bonding agent to made it stick better to covering the beef tenderloin surface. I’m using a mixture of honey mustard and egg yolk as a glue for the peanut crust layer.

Spinach Stuffed Beef tenderloin fillet filled with cheese gorgonzola butter chorizo sausage

Fully Loaded Butterflied Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

Now were talking about the stuffing for the whole beef tenderloin, just look at the photograph and you can tell me all the goodness loaded on the butterflied tenderloin. The stuffing for the whole tenderloin is sauteed spinach with garlic and basil, sliced genuin Spanish chorizo, thick sliced mozarella cheese and sliced gorgonzola blue cheese butter. I spread the ttuffing evenly, but not covering about 1 inch from the edge of the flatened beef tenderloin. I did this to k kept the stuffing inside the denderloin and not burst out when you roast in in the over. DO NOT OVERFILLED the beef tenderloin, too much filling might made the stuffed tenderloin explode out from the tenderloin, eventhough it won’t ruined the taste but it’s won’t be plateable.

spinach stuffed roasted beef tenderloin whole beef filet peanut crusted gorgonzola chorizo stuffing

Spinach and Cheese Stuffed Beef Tenderloin, Totally Seducing!

You can adjust the stuffing for the tenderloin as your licking preference, other delicious veggies stuffing for beef tenderloin could be caramelized onion or cabbage, sauteed kale or swiss chard etc.  Plenty of cheese selection instead of mozarella may loaded in to stuffed the beef tenderloin, soft cheese is preferred becauce it’s easier to melt; goat cheese, feta cheese, camembert, brie etc. Another  savoury kick beside chorizo is bacon, anchovies or other dry cured meat or sausage. A few slice of butter added to kept the beef tenderloin stuffing moist and flavoursome.

recipe beef tenderloin stuffed with spinach mozarella cheese gorgonzola whole tenderloin roasted peanut crust

 Stuffed Whole Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Tenderloin is tenderloin and it’s literrary because tenderloin not much taking effort for the cow’s movement. Beef tenderloin cut is lean and least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey beef tenderloin such as US Black Angus, Wagyu, Kobe etc from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour. For any stuffed beef tenderloin recipe, i suggest you choose the regular tenderloin. Regular beef tenderloin is preferred since we add another flavour into it, while the pricey gourmet tenderloin is already flavoursome, lighly seasoned and seared in a sizzling hot skillet is just perfect to prepare it.

whole beef tenderloin recipe stuffed with spinach cheese

Whole Beef Tenderloin

roasted whole tenderloin recipe stuffed with spinach gorgonzola blue cheese chorizo beef filet

Medium Done Roasted Spinach Stuffed Beef Tenderloin with Peanut Crusted

I like my oven roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served medium done. Medium done whole beef tenderloin means the internal temperature when you put the meat temperature gauge in the middle of the thickest part must reach at least 145-155F or about 63-68°C. This temperature enought to melt the blue cheese butter stuffing and also soften the mozarella cheese and the internal meat slighly pink and lighly firm. Your roasted tenderloin would be a fest with the crunchy peanut crust, gooey melted mozarella cheese with a burst of melted spicy gorgonzola cheese butter flavour and it’s all rolled in a tender and juicy beef tenderloin. Just look into the photograph of sagital section of my spinach and cheese stuffed beef tenderloin above, it’s all perfect if you ignored my lack of knive skills.

Recipe Stuffed Beef tenderloin with Spinach cheese chorizo peanut crusted beef loin

My Plate of Medium Done Roasted Beef Tenderloin

Recipe roasted tenderloin with mozarella cheese melted stuffed beef filet spinach gorgonzola butter chorizo

My sister’s feast: well done Roasted Beef Tenderloin with Spinach Stuffing and More Melted Mozzarella Cheese and Toasted Peanut

My sister is pregnant and i insist that she never ever eaten any soft of medium rare or even medium done meat, including this seducing roasted whole tenderloin with peanut crust and cheesy spinach stuffing. So please, to ya’ll mommy to be, stop bitching about pleasing your taste buds, i’m pretty sure you didn’t want to risk your baby with parasites or food poisoning from unsufficient cooked meat either. I even cooked my Balinese Style Grilled Baby Back Ribs Recipe until well done for her.  So then to served this tenderloin well done for my sister, i put the leftover toasted peanut in the bottom of the pan, then put the sliced spinach stuffed tenderloin on top of it and put extra mozarella cheese to cover it, popped it into the oven and broiled until the cheese melted and slighly charred. I eat a tiny bite of the well done tenderloin and it’s incredibly quite moist and tender, i guess the stuffing really paid an effort on it.

roasted beef tenderloin stuffed with cheese spinach beef filet loin peanut crust

Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter, Served with Roasted Jalapeno Pepper Sauce Recipe

The roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served with roasted jalapeno pepper sauce. The basic recipe is the same with my previously Roasted Bell Pepper Sauce , i just replace the same amount of sweet bell pepper with deseeded jalapeno pepper. You can enjoy it with any carbs, Mashed Potato, Mashed Sweet Potato, Truffle Oil and Dill Mashed Potato, Saffron Infused Mashed Potato, or even Deep Fried Spicy Cassava, but i prefer mine with red rice salad.

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

  • 1 whole beef  tenderloin (about 1-11/2 kg)
  • 1 tbsp mix herbs (rosemarry and thyme)
  • 1 tbsp Homemade Garam Marsala
  • salt and pepper to taste
  • 1 tbsp olive oil for pan searing

Peanut Crusted Roasted Beef Tenderloin Recipe:

  • 200 gr peanut, lightly toasted and coarsly chopped
  • olive oil spray
  • salt and pepper to taste

Mustard Coated Beef Tenderloin Recipe:

  • 1 tbsp dijon mustard
  • 1 egg yolk, mixed well as a glue for the peanut crust layer

Spinach and Cheese Beef Tenderloin Stuffing Recipe:

  • 200 gr spinach, sauteed with oil and basil until all excess moisture evaporated, finely chopped
  • 100 gr mozarella cheese, cut into thick julienne cut
  • 1/2 chorizo, thinly sliced
  • 50 gr Homemade Gorgonzola Blue Cheese Butter

How to Make Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

INSTRUCTION:

  • Clean and then pat dry your whole beef tenderloin, remove the fat and silver skin (thin, pearlescent membrane running along top of tenderloin)
  • Rub half of the spice and herbs to the beef tenderloin, marinade for about 2 hours in the fridge,
  • Preheat oven to 200°C
  • Pat dry the beef tenderloin, carefully butterfly the beef tenderloin and then flatened with meat hammer or use the dull side of your knive.

butterflied beef tenderloin flatened loin stuffed cheese spinach chorizo

  • Season the flatened or butterflied beef tenderloin with the remaining half of the herbs and spices.

recipe beef tenderloin flatened stuffed with herbs spinach cheese blue cheese butter and chorizo rosemarry

  • Spread the sauteed spinach and basil over the butterflied beef tenderloin, and then  arrange the sliced chorizo, mozarella cheese  and Homemade Gorgonzola Blue Cheese Butter over it. let the stuffing didn’t touch about 1 inch from the edge.

Beef Tenderloin Stuffed Spinach Mozarella cheese chorizo blu cheese butter rolled

  • Gently fold and roll the beef tenderloin, make sure all stuffing are sealed with the tenderloin meat

stuffed beef tenderloin with cheese spinach gorgonzola mozarella chorizo rolled whole beef tenderloin

  • Tide the spinach and cheese stuffed beef tenderloin with butcher twine

Tide up stuffed beef tenderloin with string rolled whole tenderloin

  • Meanwhile, heat up the olive oil in the cast iron pan until smoking and sizzling hot
  • Sear the rolled whole beef tenderloin  all over the surface to sealed the juice and fixed the spinach and cheese stuffing

Seared Beef tenderloin stuffed spinach cheese chorizo sausage filled beef loin

  • Let the pan seared whole beef tenderloin rest for about 5 minutes

seared whole beef tenderloin stuffed with spinach mozarella cheese gorgonzola rolled beef loin fillet

  • Discard the butcher twine from the stuffed beef tenderloin and pat dry from the dripping a lil bit more

rolled beef tenderloin remove string stuffed spinach

  • Smear the pan seared whole stuffed beef tenderloin with the mustard coating glue

mustard coated beef tenderloin peanut crusted beef fillet

  • Dip the seared and stuffed beef tenderloin into the lighly toasted peanut mixture

recipe peanut crusted beef tenderloin mustard coated beef fillet

  • Make sure all over the surface of the beef tenderloin covered with toasted beef tenderloin

peanut crusted beef tenderloin recipe mustard coated beef fillet

  • Spray evenly the peanut crusted layer with good quality olive oil, put it into the preheated oven

oven roasted beef tenderloin whole peanut crusted stuffed with spinach cheese chorizo

  • Let the the spinach, cheese and chorizo stuffed beef tenderloin roasted until the internal temperature reach about 65°C for medium done, this take about 30-45 minutes, depend on the size fo your beef tenderloin
  • Take out the pean ut crusted beef tenderloin and stuffed with spinach, cheese and chorizo from the oven, let it reast for about 5 minutes until the meat absorb the dripping evenly
  • Carefully crved the roasted stuffed beef tenderloin and served it with ROASTED JALAPENO PEPPER SAUCE

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Recipe Beef Tenderloin Steak Blue Cheese Butter with Chili Basil Caramelized Shallots Butter Recipe

 

tenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallots

Dry Aged Tenderloin Steak with Spicy Chili Basil Gorgonzola Blue Cheese Butter

Tenderloin steak with spicy gorgonzola blue cheese butter is a hearthy, easy and yet elegant dish for a romantic dinner or other special occation. Sure you can impressed your guess of your love one within, even the preparation is so easy. Take out the tenderloin steak about 30 minutes prior to cooking and let it reach room temperature, meanwhile, prepare the ingredients for the spicy chili and basilblue cheese butter. Obviously, everybody love tenderloin, especially the tips of it that usually called filet mignon in france. I had served tenderloin many ways, Tenderloin Steak with Roasted Garlic Sauce, Tenderloin Filet Mignon with Red Wine Demi Glace Sauce  or even cured it into Homemade Tenderloin Beef Bresaola. This tenderloin with chili basil blue cheese butter is another great option to cook tenderloin steak.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Gorgonzola Blue Cheese Butter over Tenderloin Steak with Pan Fried King Oyster Mushrooms

Tenderloin is a lean muscles or meat which not much taking effort for the cow’s movement. Tenderloin is tender, just like how it’s named. Tenderloin cut is least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey wagyu tenderloin from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour.

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Tenderloin Steak with Spicy Chili Basil and Caramelized Shallots Blue Cheese Butter

I love dry aging and curing meats at home, my previously 2 days dry aged Kobe Beef Ribeye with Creamy Mushrooms Sauce using Heston Blumenthal perfect steak method turn out really good. The steak is tender, juice and really beefy, so then i really need to give this home fridge beef aging method to the next level.  Seaching all over the internet for home dry aging beef method made me stumble upon to Seriouseats Complete Guide to Dry-Aging Beef at Home, the author describe that individual steak with a thickness 1 1/2 inches or less that dry aged for a week turn into inedible dried out meat. 7 days dry aged beef at fridge left you about 1 cm thickmess of edible meat after you trimming the hard and moldy layer and this means impossible to cookit lower than well-done.

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14 Days Dry Aged Beef Tenderloin, Trimmed Off, Note the Dark Red Color!

I gotta proved this easy homemade beef aging using fridge theory myself. So then i went to the fresh market and asked the buther to cut 2 tenderloin steaks with about 6-7 cm (2-2 1/2 inches) thickness for each of it. I’m using a regular cattle tenderloin for this project, regular beef tenderloin means the beef even didn’t given any marbling point grading. Nothing to worried about, if the result is compeletely big fat zero i’m not gonna feeling really bad about it anyway. The meat, check! now the fridge must be totally cleaned out from other veggies and herbs, otherwise it’s gonna be ruined the meat. All the fresh ingredients including veggies, potatoes, fruits and herbs is put in a air sealed tupperware. The beef tenderloin got the second rack of my fridge all for itself to let the air surrounding the meat circulates better. I left the beef tenderloin lay in a shallow metal rack for seven days in my fridge without any wrapping and flip it every 2 days. I set the fridge in the “dry mode” and kept the fridge door closed unless i really-really need to get things out of it because to often opening the door made temperature inside the fridge fluctuated and it’s undesireable in dry aging beef.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Dry Aged Beef Tenderloin Steak with Blue Cheese Butter

Right after the tenderloin beef dry aged for 14 days in the fridge, i observed the meat layered by a waxy crust without any spot of white mold in the bottom and it’s pretty normal for dry aged beef. I trimmed the hard waxy layer all over the surfave of the beef tenderloin and left about 4-5 cm (1 1/2-2 inches) thickness of edible meat. The 14 days dry aged tenderloin got a bloody dark red color with a distinct beefy smells. The texture of 14 days dry aged beef tenderloin is more bounchy compare to the fresh ones due to the moisture loss.  The verdict of my dry aged tenderloin according to my taste buds, the steak is really tender and melt in mouth, i really mean it for real. For more complexion of beef flavour on your dry aged tenderloin, you can continue to dry aged beef to 45 or 60 days,  don’t get hesitate that your beef gonna be completely drained out because it wont. Right after the first two weeks of aging, the muscle fibers closely packed and seal the moisture from the inner side meat. In the other hand, the enzyme continued to break down the muscle and developing more complex flavour. The 14 days old and 45 days old dry aged beef  gonna had almost the same thickness of dry waxy layer of meat to be trimmed off.

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Spicy Blue Cheese Butter Ingredients

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Gorgonzola Blue Cheese Butter with Chilies, Lemon Basil, and Caramelized Red Shallots

The gorgonzola blue cheese butter for my 14 days dry aged tenderloin steak in this recipe is really simple and yet burst with flavour. I mixed roughly chopped basil, sauteed and caramelized chopped  red shallots and chilies, then stir it with gorgonzola blue cheese and clarified butter. The gorgonzola cheese butter got a really complex flavour, sweet from the caramelized shallots, nutty from the clarified butter, spicy hot from the chilies, herbs fragrance of Thai lemon basil and all of that overwhelm with salty and pungent blue cheese. All the ingredients must be chilled before mixed, then after mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping it once more with alumunium foil made it chilled even better in the fridge. The spicy chili and basil blue cheese butter log than cut into a thick coin and place over the tenderloin steak, melt a little bit and there you go to enjoy it.

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Dry Aged Tenderloin Steak with Semi Melted Chili Basil Blue Cheese Butter

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Tenderloin Steak with Melted Blue Cheese Butter

This spicy chili and basil gorgonzola butter using clarified butter that really had a lower temperature melting point compare with the regular butter. Blue cheese butter with clarified butter is so easy to melt as you see in the photograph, so i need to keep it chilled before serving instead it’s spreadable rather than plateable. Clarified butter is renderred butter without the milk content, that’s why the clarified butter color is yellow instead of white. Clarified butter got a nutty flavour, a complex combination of almond and peanut. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.

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Recipe Dry Aged Tenderloin Steak with Spicy Gorgonzola Blue Cheese Butter

Dry Aged Tenderloin Steak Recipe with Spicy Gorgonzola Blue Cheese Butter:

Ingredients :

  • 2 @ 25o gr 14 days dry aged tenderloin stek
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Cook Dry Aged Tenderloin Steak with Heston Blumenthal Method:

  • Take your dry aged tenderloin steaks out of the fridge for a couple of hours until reach the room temperature
  • Rub all the dry aged tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the dry aged tenderloin steak
  • Grill the dry aged tenderloin  steak and let cook it for 15 seconds.
  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 250 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer (135F for medium rare)
  • let it rest for at least 2-3 minutes (i’m using 250 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled dry aged tenderloin steak with the spicy chili basil blue cheese butter.

Gorgonzola Blue Cheese Butter with Chili, Basil and Caramelized Shallots Recipe:

  • 20 gr finely chopped chilies (deseeded first to reduce the hotness)
  • 5o gr finely chopped red shallots
  • 30 gr finely chopped fresh lemon basil leaves
  • 50 gr crumbled gorgonzola blue cheese
  • 100 gr clarified butter
  • lime zest*optional
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • Plastic cling film for wrapping and rolling thegorgonzola butter
  • Alumunium foil for wrapping the gorgonzola butter

How to Make Chili Basil Gorgonzola Butter :

  • Heat up the olive oil in a sauce pan, saute the  red shallots and chilies over medium low heat until browned and  caramelized for about 5 minutes, set aside and chilled in the fridge
  • Lay a  plastic cling film in a table, set aside
  • In a glass bowl, mix all ingredients until well blend
  • Put it in over the cling film and then roll it to made a cylindrical log
  • Wrap it with alumunium foin and let it refrigerate until set
  • Serve the spicy chili basil blue cheese butter  with the dry aged grilled tenderloin steak

 Fun Dentistry Fact:

Cleaning your tonge right after you brush your teeth reduced the amount of bad germs that produce volatil sulphuric compound in your mouth and prevent halitosis or bad breath. You can use tonge scrapper or tonge cleaner and scrapping the rear of your tonge to remove any slimey semi solid saliva.

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Balinese Style Barbequed Baby Back Ribs (Indonesian Sweet Soy Sauce Glazed Grilled Pork Ribs/Resep Babi Panggang Bumbu Bali)

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Balinese Style Barbequed Baby Back Ribs or Iga Babi Bakar Bumbu Bali

Balinese style barbecued baby back ribs are one of my all-time favourite food. The huge  meaty pork ribs well marinated in a turmeric based marinade with a burst of flavour from toasted spices  and then slowly grilled over a wood charcoal then glazed with kecap manis or Indonesian sweet soy sauce barbeque sauce until the meat is done. Bali style grilled  baby back ribs is totally addictive, the pork ribs are not only fork-tender and succulent in the inside, but they must also be slightly charred on the outside and glazed with sticky barbeque sauce with a pleasant smokey flavour. Definitely finger licking good !!!

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Moist, Tender, and Succulent Baby Back Ribs with Delicious Balinese Style Barbeque Sauce for my Pregnant Sister

The story behind why the heck i want to light up a wood fire charcoal for grilling my pork ribs is because my future little niece/nephew ask me, not literrary but she ask me through my sister. My oldest sister got her third pregnancy and she really craving for Balinese style baby back ribs from Naughty Nuri’s Warung. We Indonesian called a pregnant mom for constantly and stimultaneusly craving for spesific food as ngidam, she would think about it all the time unless the craving baby disire for the food is fulfilled. You may imagine that she would eat that a lot, sometimes it’s such a pain in the ass when she just lick the seasoning and left the rest of the food that  she ask you to brought for her in 2 p.m. My brother in law was so damn lucky that he got a job meeting outside of the town, then left me dealing with his wife  ngidam. Ngidam is considered a big deal among Indonesian, there’s a myth that the baby would keep drolling all over during his/her childhood, even my medical background really not sure  if it’s true but in the end we still had to deal with it.

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Iga Babi Bakar Bumbu Bali dengan Kecap Manis

Balinese style grilled pork ribs or iga babi bakar bumbu Bali in Bahasa got really spicy and flavoursome to the thickest part of the meat because it’s well marinated in balinese style seasoning. Balinese style seasoning for marinating meat called base genep or complete spice paste. base genep spice paste contain red shallot, garlic, ginger, turmeric, galagal, sand ginger, lemongrass, corriander, white peppercorn, candle nuts, dried shrimp paste and lots of chillies and turmeric. You see, i even curl my fingers just by listing the ingredients. Balinese style seasoning or base genep fragrance will definitely  blowing yout mind, especially when you toast the corriander seed, black peppercorn, candle nuts and not forget to charred the dried shrimp paste first before mashed it into a fine paste. Beside that, i used to add kaffir lime leaves or zest too to enhance it with some citrusy flavour. I also add some leftover red yeast rice powder from making Coffee and Char Siu Sauce Glazed Barbequed Pork Belly Recipe to bring a pleasant reddish color into it without adding any flavour.

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Barbequed Baby Back Ribs with Succulent, Tender Meat Inside and Charred Caramelized Sauce Outside

Balinese style baby back ribs barbeque sauce are adapted from Naughty Nuri’s Warung recipe, a famous rbarbeque and grilled staurant in Ubud, Bali. Balinese style pork ribs barbeque sauce contain kecap manis, a thick sweet Indonesian soy sauce that made of black soy bean, palm sugar and spices. Kecap manis is important condiment and cooking ingredients in Indonesian cuisines, it used to flavoured Nasi Goreng or Indonesian Fried Rice and Sate Ayam or Indonesian Skewerred Chicken Satay Peanut Sauce. I also mixed the barbeque sauce with coconut water to keep the  meat moist during the cooking process and added some extra umami flavour. Right after the baby back ribs are well marinated in Balinese style base genep seasoning, the pork ribs grilled, preferably over a charcoal grill for optimal smokiness. The kecap manis-based barbeque sauce is brushed on during the final stages of cooking and immediately flavors the ribs with all of its sweet salty goodness. The sugary glaze coats the ribs in a crusty lacquer, sealing in all of the porky juices and giving the ribs a shatteringly crisp coating.

recipe barbequed baby back ribs with balinese style barbeque sauce with sweet soy sauce resep iga babi bakar bumbu kecap manis

Grilled Boneless Baby Back Ribs with Balinese Style Kecap Manis-Based Barbeque Sauce

I’m using boneless baby back ribs for this recipe. Deboned baby back ribs are more easily to cook compare to the bone-in ones. Beside, i really need to make sure the baby back ribs is throughly cooked because there’s a high risk of food poisoning from worm and others parasites if you consume unsufficiently cooked pork. I don’t wanna risk my pregnant sister, so  then i purchased bone-in pork baby back ribs, trimmed the membrane that cover the sternum and then deboning it. Deboning baby back ribs is easy and fun actually, flip your baby back ribs bone side up, locate the ribs bone with your finger and made incision throughly  until the boning knive tips hit the bone in the middle. After that slip your finger in the incision to seperated the meat from the bone, then the bone comes out easily if you correctly did the incision. Did this until all your baby back ribs bone gone. Voila, you just deboning your baby back ribs, but if you too lazy to do that yourself, simply ask the butcher to did it for you.

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Balinese Style Baby Back Ribs with Sambal Kecap, Penut and Fried Shallots

Balinese style grilled pork ribs usually served with steaming hot rice and some sambal or chilli relish. The barbequed pork ribs itself is really good actually, my sister even eat the entire slab without adiing any condiments, but eversince my Indonesian licking won’t be able to dance without any chillies, i still served it with sambal.  There’s a several selection of sambal  but i choose sambal kecap kacang or a sweet soy sauce sambal with chopped raw chillies, shallots and crushed toasted peanuts. Authentic balinese style condiments for grilled meat usually Sambal Matah or Balinese sambal of  raw slices chillies, lemongrass, shallots and shrimp paste that poured with hot coconut oil), but if you want someting more tangy and refreshing, i bet you choose Sambal Dabu-dabu or Menadonese tomato and chilli salsa. The grilled pork ribs cut into bite size and then served alongside the sambal and then garnished with bawang goreng or crispy fried red shallots.

Balinese Style Barbequed Pork Baby Back Ribs Recipe:

Ingredients:

  • 2 slabs of pork  baby back ribs (about 2.5 kg), deboned
  • 1/2 cup  coconut oil
  • Salt and pepper to taste
  • Fried shallots to garnish

Balinese Spicy Marinate Spice Paste Recipe Resep Bumbu Base Genep khas Bali:

  • 75 g     Red chili (Cabe Merah)
  • 10         Bird’s eye chilies (Cabe Rawit)
  • 50 g     Red Shallot (Bawang Merah)
  • 30 g     Garlic (Bawang Putih)
  • 25 g      Galangal (Laos)
  • 25 g      Ginger (Jahe)
  • 25 g      Lesser galangal or Sand Ginger (Kencur)
  • 35 g      Turmeric (Kunyit)
  • 20 g      Candlenut (Kemiri)
  • ½ tsp   Dried shrimp paste (Terasi) roasted until charred
  • ½ tsp   Coriander seed (Ketumbar), toasted
  • ¼ tsp   White pepper corn (Lada Putih)
  • ¼ tsp   Nutmeg (Pala), toasted
  • 2            Cloves (Cengkeh), toasted
  • 2             Lemon grass (Sereh) , using only the soft white inner part
  • ¼ tsp   Kaffir lime zest (Kulit Jeruk Purut Parut)
  • 2 tbsp  Coconut  oil
  • Red food coloring (i’m using  chinese red yeast rice)#optional

Balinese Style Barbeque Sauce with Kecap Manis or Sweet Soy Sauce Recipe:

  • 1/2 cup kecap manis (Indonesian sweet soy sauce)
  • 1/2 cup coconut water (you can use regular water)
  • 2 tbsp oyster sauce
  • 1 kaffir lime (Jeruk Purut), juiced
  • Salt and pepper to taste
  • 2 tbsp melted margarine

How to Make Balinese Style Barbequed Baby Back Ribs:

  • For the Balinese spicy spice paste or base genep , put all ingredients in a food processor and grind into a fine paste.
  • Rub the baby back ribs with the Balinese base genep spice paste, let it marinate overnight in the fridge

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Marinade the Boneless  Baby Back Ribs with Bumbu Base Genep or Balinese  Spicy Seasoning

 

  • Place the marinated baby back ribs over your wood charcoal,  let it grilled until medium done with slow heat for about 20-30 minutes, flip it twice or three times.

balinese style barbequed baby back ribs resep iga babi panggang bumbu bali

Well Marinated Baby Back Ribs over the Charcoal Grill

  • Brush the baby back ribs with the Balinese style barbeque sauce with kecap manis or sweet soy sauce all over the surfaces several times until the baby back ribs is throughly cooked

recipe Bali style grilled baby back ribs barbeque pork ribs sweet soy sauce  iga babi bumbu bali panggang kecap manis

Brush The Baby Back Ribs with the Barbeque Sauce containing Kecap Manis, Coconut Water, and Kaffir Lime Juice

  • Your Balinese style barbequed baby back ribs is done when the thickest part internal temperature reach at least 160 F or about 72°C

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Finger Licking Good Balinese Style Barbequed Baby Back Ribs

  • Bring to boil the remaining barbeque sauce before you glaze the baby back ribs just before serving
  • Served the Balinese style barbequed baby back ribs  with Sambal Kecap

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Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce. I’m using 3 little pieces of filet mignon or the tips of the tenderloin. The filet mignon weighed each about 125 grams and cost me totally about 25 USD.  Pretty pricey, but i guess it’s worthed since filet mignon is considered as the most tender cuts of beef. I used to pan seared my steak before, but i guess i’m gonna grilled my tenderloin today to infused the smokey flavour into the flesh even more. I serving my filet mignon with roasted garlic sauce, don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato and it goes well too with the beef steaks.

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Grilled Filet Mignon Tenderloin Steak with Roasted Garlic Sauce

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

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Dry Aged Tenderloin (Filet Mignon), note the dry and waxy surface !

I also using Heston Blumenthal perfect steak method to dry aging my tenderloin. My Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe was the first attemp with the Hesto’s method and the result is quite satisfying.  The step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. It’s no needed to peel off the outside layer of the dry aged tenderloin since the waxy layer is so thin. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it.

recipe medium done beef tenderloin steak dry aged roasted garlic sauce pesto

Medium Done Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

The Second step was searing the beef steak. Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking and then seared it in cast iron pan for 15 seconds then turn it over every 15 seconds until the steak reach your preference doness. I adjusting the method and using my grill instead of pan. I rarely grilled my tenderloin steak but i really craving for it today, even the tenderloin is a tad overcooked to medium done (i hope it’s medium rare), but the tederloin still tender and taste very nice. I guess you won’t ever failed with filet mignon. Never forget to resting the meat to allow the juices reabsorbed into the meat.  This is  the secret of juicy tenderloin steak that usually omitted in domestic kitchen. I let  my 125 grams tenderloin steak rest for about 2 minutes, and you needed about 5-7 minutes for larger size of steak.

recipe grilled tenderloin steak garlic sauce cheese dry aged tenderloin heston blumenthal

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce, Tomato Confit, Chopped Garlic Chives, Indian Pennywort Leaves and Crispy Deep Fried Garlic

 It’s been so long that i’ve not updating Dentist Chef, i guess the phrase “love and pasion will find it’s way” sounds to good to be true right now, i’ve been busy catching up my clinical requirement lately. Instead of Roasted garlic sauce, you can choose any kind of my favourite selection of sauces for steak;  Creamy Mushrooms Sauce, Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce,or  Italian Salsa Verde Sauce

recipe beef tenderloin steak garlic sauce recipe roasted garlic pesto cheese sauce beef

Grilled Tenderloin Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 3 @ 125 gr filet mignon or tenderloin
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Grill Tenderloin Steak Recipe:

  • Unwrap your beef tenderloin steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature
  • Rub all the tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the tenderloin steak
  • Grill the tenderloin  steak and let cook it for 15 seconds.

how to grill tenderloin steak barbeque medium done filet mignon griddle recipe

  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 125 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 2-3 minutes (i’m using 125 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled tenderloin steak with the roasted garlic sauce

Roasted Garlic Sauce Recipe:

  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • a pinch of rosemarry
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

How to Make Roasted Garlic Sauce :

  • Put the roasted  garlic and , roasted  tomato in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Serve the roasted garlic sauce with the grilled tenderloin steak

Garnish: Crispy Deep Fried Ginger, Chopped Garlic Chives, Cherry Tomato Confit, Indian pennywort leaves (Centella asiatica Sp)

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Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

wagyu beef steak creamy mushrooms sauce

Kobe Style Beef Ribeye Steak with Creamy Mushrooms

Perfectly Seared Kobe Style Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method. I love beef steak all the way, the best ever beef steak for my licking must be flavoursome, juicy and yet tender, especially when it’s melt in my mouth. My searching of perfection about  how to seared beef steak driven me to Heston Blumenthal Method that combine an easy and  home friendly fridge dry aging method and scientific maillard reaction. When i post my last Grilled Wagyu Beef Steak with Roasted Pepper Sauce Recipe, my friend Eva Taylor from Kitchen Inspirations suggest me about The Perfect Steak- Heston Blumentha Video. Browsing along in the internet driven me to How To Cook The Perfect Steak by Lorraine Elliott from Not Quite Nigella, after reading and watching the video, i think this Heston’s Blumenthal Perfect Seared Steak Method is worth to try.

wagyu ribeye recipe usa kobe style beef steak recipe

16 USD for almost 200 gr USA Kobe-style Wagyu Ribeye Steak, freaking expensive!!!

I’m using Kobe Style USA Wagyu Ribeye from Food Hall Supermarket. This wagyu steak was tagged 16 USD (IDR 162.580= 3 pounds of regular beef) for about ONLY almost 200 gr (83 USD per kilo) of it, sounds incredibly pricey and i though this Heston’s Blumenthal method has to be works unless i’m gonna damn him for ruined my pricey wagyu ribeye . The Kobe-style ribeye beef steak itself was intensly marbled and for sure it’s gonna be tender, how juicy the meat  and how crusted the seared outer layer is all about i’m gonna to prove with Heston’s method.

wagyu steak USA Kobe beef recipe

Heston’s 2 Days Dry Aged Ribeye Steak in My Fridge, Note the Waxy Outer Layer with Intensely Marbled Fat

To make a perfect seared steak, you should follow the steps:

Step 1- First step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it

Recipe beef steak mushrooms cream sauce wagyu ribeye steak creamy mughrooms

Perfectly Seared Ribeye Steak with Crusted Outer Layer

Step 2 – Second step was the searing the beef steak.  Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. Heston even warns that it will feel like you might burn your house down but you won’t. My aunty who lives next to me even asked what i’m doing and i just replied “it’s okey Tante (aunty), i just made steak”. I sprinkle some salt and black pepper (the original recipe didn’t add the black pepeprcorn) on the steak and add a layer of oil to the pan. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds for totally about  2 minutes for my 1  3/4  inches thick (200gr) wagyu ribeye steak.

dry aged beef steak medium rare wagyu with creamy mushrooms steak

Perfectly Medium Rare Seared Kobe Sty;e USA Wagyu Ribeye

Step 3- The third steps was resting the meat. Resting the meat to allow the juices reabsorbed into the meat and it’s the secret of juicy steak. Once you’ve removed the steak from the pan, stick your meat with meat termometer in the thickest part of the stek,  rare should be 45C/113F, medium 55C/131F and well done 65C/149F.  Mine was 49C and i guess it’s perfectly medium rare and exactly what i wanted to. Let the meat rest for 5 minutes before serving. Just look at my perfectly seared Kobe-Style USA wagyu ribeye photograph and you’ll know it was perfectly medium rare steak and don’t forget to notice the melted fat all over the meat and it’s made the damn hell pricey wagyu steak as tender and melted as heaven.

medium rare wagyu beef steak with creamy mushrooms sauce

Perfectly Seared Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

The verdict of the steak with Heston’s Blumenthal method it’s pretty damn works with my US Kobe-style wagyu ribeye. The Maillard reaction or simply caramelization of  amino acids (protein) and reducing sugars that gives browned color and crusted layer on the outer steak produce a desirable umami flavor. The flipping process turn down the heat from the steak outer layer quickly and it’s prevent the inside of the steak get overcooked while the outer layer got properly seared. The meat is totally juicy as i expected because the seared outer layer seal the juice inside the meat.  I’ve try the insanely expensive dry aged beef for my Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe, and i guess this Heston’s blumenthal of home friendly fridge dry aging beef works pretty good too since the beef steak got almost the same beefy flavoursome with the pricey 30 days dry aged beef. I wonder my next project is about blind tasting of comercialized dry anged steak vs Heston’s dry aging method, i hope one of my sisters will be the sponsors, lol

recipe creamy mushrooms sauce cream with beef ribeye steak wagyu

Perfectly Seared Steak with Juicy, Tender and Beefy Flavoursome with Creamy Umami Mushrooms Sauce

recipe ribeye beef steak with creamy mushrooms sauce

Creamy Mushrooms Sauce with Perfectly Seared Ribeye Steak

Creamy mushrooms sauce was the perfectly accompanion for my perfectly seared ribeye steak with Heston’s method. I’m using japanese shimeji mushrooms or Brown Beech Mushroom for this recipe, but you can use any kind of mushrooms that you’re like. I recommended button mushrooms or shiitake mushrooms for making steak sauce. I also served the steak with deep fried sweet potato that i cook according to my Spicy Seasoned Deep Fried Cassava or Yuca Root and some Homemade Roasted Garlic Bulb. Instead of creamy mushrooms sauce, you can choose any kind of my favourite selection of sauces for steak; Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce, Italian Salsa Verde Sauce or Roasted Garlic Sauce

Perfectly Seared Beef Steak Recipe with Heston's Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 2 @ 200 gr beef steak (i’m using Kobe-style USA wagyu ribeye)
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

  1. Unwrap your beef steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  2. Take the steaks out of the fridge for a couple of hours and reach the room temperature
  3. Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  4. Heat up your skillet until as hot as it could be
  5. Set your stopwatch to countdown the time
  6. Just before searing, pour the  olive oil and melted butter to the pan
  7. Put the kobe wagyu steak to the pan and cook it for 15 seconds.
  8. Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  9. Check the wagyu beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 5 minutes
  10. Served the perfectly seared kobe wagyu ribeye steak with the creamy mushrooms sauce
creamy mushrooms sauce for steak recipe

Creamy Mushrooms Sauce For Perfectly Seared Ribeye Steak

Creamy Mushrooms Sauce Recipe :

Ingredients:
  • 1 tbsp  butter
  • 1 tbsp olive oil
  • 150 g  shimeji mushrooms (button mushrooms or shiitake mushrooms would be lovely too)
  • 150 ml heavy cream
  • 1 tbsp chopped garlic*optional
  • 1 tbsp chopped onion*optional
  • 1 tbsp chopped shallots*optional
  • Salt and pepper to taste

How To Make Creamy Mushrooms Sauce Recipe

  1. Heat oil and butter a medium saucepan over medium-high heat.
  2. Add the onion, garlic and shalots and cook for about 1 minute until the mixture  fragrant but not browned
  3. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
  4. Add cream, salt and pepper and bring to a boil.
  5. Simmer until the sauce has reduced by half
  6. Remove from heat and serve over your favourite Perfectly seared Kobe-style ribeye steak.

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