An assertive pan dish featuring beef tenderloin seared quickly in butter over high heat, dominated by the bold flavor of black pepper. With a lightly browned exterior and juicy interior, this tenderloin is a fast and elegant option for special dinners.
Pat the sirloin steak slices dry with paper towels, let them come to room temperature, and press coarsely ground black pepper onto both sides.
Heat the butter well in a wide pan and sear the steaks over high heat, leaving each side undisturbed for a few minutes; add crushed garlic to the pan and let it release its aroma.
Remove the steaks from the pan and add salt, then rest under foil for a few minutes before serving hot.
Important: Be sure to pat the tenderloin dry with paper towel before placing it in the pan; surface moisture prevents searing. Allergen: contains dairy due to butter. Caution: Instead of flipping the meat frequently, let each side sit still for a few minutes.
If you let the sirloin rest under foil for a few minutes after cooking, the juices redistribute inside and it releases less liquid when cut.
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