Beef Hot Rock Recipe
all-natural beef tenderloin, served on sizzling hot rock with jalapeño ponzu and yuzu koshi
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation and Cooking
- 1
Prepare the Beef Tenderloin
Trim any excess fat from the beef tenderloin and cut it into 1-inch thick medallions. Season both sides with salt and black pepper. Drizzle with olive oil and let it marinate for about 30 minutes at room temperature.
- 2
Heat the Rock
Preheat a flat stone or a cast iron skillet over high heat until it's very hot. This usually takes about 10-15 minutes.
- 3
Cook the Beef
Once the rock or skillet is hot, carefully place the seasoned beef medallions on it. Sear for about 2-3 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
- 4
Serve the Dish
Remove the beef from the rock and serve immediately on a heated plate. Drizzle with jalapeño ponzu sauce and add a dollop of yuzu kosho on the side for dipping.
