Steak* Grilled Beef Bistro Tenderloin* Finished With Maître D'hôtel Butter & Topped With Crispy Shallots Recipe

ENTRÉES

1. 1

   Pat the beef tenderloin steaks dry with paper towels. Season both sides generously with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 0.75 tsp total). Let stand while you heat the pan or grill.

2. 2

   Preheat a heavy skillet or grill over high heat. Lightly brush the steaks with grapeseed oil (1 tbsp) and place on the hot surface; sear without moving for 2-3 minutes to develop a deep crust.

3. 3

   Flip the steaks and sear 2-3 minutes on the other side for a medium-rare finish. If needed, finish to desired doneness (use thermometer: 125-130F for rare, 130-135F for medium-rare).

4. 4

   While steaks sear, prepare Maître d'hôtel butter components: in a bowl, combine unsalted butter (1/2 cup, softened) with finely chopped flat-leaf parsley (2 tbsp), lemon zest (1 tsp), lemon juice (1 tsp). Season with salt (1/4 tsp) and pepper (1/8 tsp). Mix until fully incorporated; form into a log on plastic wrap and refrigerate to firm.

5. 5

   Prepare crispy shallots: Toss shallots (3 large, thinly sliced) with a light dusting of flour (1/4 cup) if desired. Heat neutral frying oil (approx. 480 ml) in a heavy skillet to 350°F (175°C). Fry shallots in batches until golden and crisp, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels; season with a pinch of salt.

6. 6

   Finish steaks: After searing, place a knob of Maître d'hôtel butter on each steak and spoon melted butter over the surface to baste briefly; allow the steaks to rest off the heat for 5-7 minutes to reabsorb juices.

7. 7

   Plate and garnish: For each plate, place the rested steak, top with crispy shallots, and add an additional small quenelle or slice of the Maître d'hôtel butter if desired. Serve immediately.