STEAK PAILARD

  • Difficulty: Easy
  • Prep Time: 15 minutes
  • Inactive Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Yield: 4 servings

Ingredients

1 pound of cut beef tenderloin Vegetable oil
Halal salt
black pepper freshly ground

Directions


1) Freeze the tenderloin for two hours.
2) Set the oven’s temperature to 200 F.
The tenderloin should be taken out of the freezer. Slice the steak into 3/8-inch thick pieces using an electric knife.
4) Sandwich 2 sheets of plastic wrap with 1 beef slice at a time.
5) Lightly spray the steak and the top of the plastic wrap with water.
6) Pound to a thickness of at least 1/8 inch.

7) Lightly season each piece of beef with salt and pepper on both sides and lightly brush both sides with vegetable oil. Place aside.
8) For three to four minutes, heat a large cast-iron pan over high heat.
9) Lower the heat to medium and place the skillet over the flame upside down.
10) Lightly grease the pan with a brush.
11) Sear the beef for 10 seconds on each side by placing 2 to 3 slices at a time on the pan.
12) Transfer to a heat-resistant dish and maintain in oven.
13) Continue doing this until the steak is cooked through. Serve right away.

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