Pan-fried steak with maître d'hôtel butter ... Today’s recipe calls for a strip loin, tenderloin or rib-eye steak (or New York strip in the U.S.). Chapters cover best storage methods ...

2.Prepare the meat by wrapping each tenderloin steak ... Season each steak on both sides with salt and pepper. 3.Preheat a seasoned cast iron pan until it just begins to smoke and add the olive ...

Beef tenderloin is a prime choice for a holiday main dish due to its tenderness, rich flavor and impressive presentation. As one of the most tender cuts of beef, it delivers a melt-in-your-mouth ...

If the steak is too long to fit in the pan, cut the meat in half. In a heavy 12-inch skillet, heat the oil over medium high until shimmering hot. Add the steak and brown well on both sides about 2 ...

Coat all sides of tenderloin with salt and pepper and set in a Corningware pan that fits the meat as tightly as possible. Pour melted butter over beef. Roll tenderloin in the butter, then flip to ...

From there, basting the steaks with hot butter will finish the cooking process. However, it's also possible to finish pan-seared steaks in a ripping hot oven (around 400°F to 425°F) for just a ...

Place a frying pan onto the stove to heat then add the vegetable oil. Season the steaks with the salt and pepper then carefully add them to the pan. Colour the steaks well on all sides then turn ...