SEARED BEEF TENDERLOIN Recipe

Bring steaks to room temperature

Remove the beef tenderloin steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels and season both sides evenly with 1 1/2 tsp salt and the 1 tsp freshly ground black pepper.

Preheat and sear

Heat a large heavy skillet (cast-iron preferred) over high heat until smoking. Add 2 tbs neutral oil and swirl to coat. Place the steaks in the pan without overcrowding. Sear 2–3 minutes undisturbed until a deep brown crust forms, flip and sear the other side 2 minutes. Add 1 tbs unsalted butter to the pan and baste the steaks for 30–45 seconds while spooning the butter over the tops.

Finish to desired doneness

For medium-rare, transfer the skillet to a 400°F / 200°C oven for 4–6 minutes (or continue on stovetop over medium heat for 3–5 minutes), or cook to your preferred internal temperature (125–130°F / 52–54°C for medium-rare). Remove steaks to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing.

Make the beef-truffle ponzu sauce

While steaks rest, discard excess fat leaving about 1 tbs in the skillet. Return pan to medium heat, add grated ginger and minced garlic and cook 30 seconds until fragrant. Add beef stock (1 cup), mirin (2 tbs), soy sauce (2 tbs), lemon juice (1 tbs), and rice vinegar (1 tsp). Bring to a gentle simmer and scrape browned bits from the pan with a wooden spoon.

Thicken and finish sauce

Mix cornstarch (1 tsp) with cold water (1 tbs) to form a slurry. Slowly whisk slurry into simmering sauce until slightly thickened (about 1 minute). Remove from heat and stir in 1 tbs unsalted butter and 1 tsp truffle oil. Taste and adjust seasoning with up to 1/2 tsp salt or a few drops more lemon if needed. Keep warm.

Cook carrots

Place the peeled, chopped carrots in a medium saucepan and add 2 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender when pierced with a fork, about 15–20 minutes. Drain, reserving about 2–3 tbs of cooking liquid.

Brown the beurre noisette

While carrots cook, melt 4 tbs unsalted butter in a small skillet over medium heat. Cook, swirling occasionally, until the butter foams and turns a deep golden-brown with a nutty aroma (beurre noisette). Remove from heat to prevent burning.

Purée carrots

Transfer drained carrots to a blender or food processor. Add 3 tbs heavy cream, 2 tsp aji amarillo paste, honey (1 tsp), 3 tbs browned butter (reserve 1 tbs for sauce if desired), and 1 tsp lemon juice. Purée until very smooth, adding up to the reserved cooking liquid 1 tbs at a time to reach a silky consistency. Season with 3/4 tsp salt and 1/4 tsp black pepper, adjust aji amarillo and honey to taste for brightness and heat balance.

Keep warm

Transfer purée to a warm bowl and keep covered until plating. Reheat gently if needed; stir in any reserved brown butter for flavor before serving.

To plate, spoon 1/3–1/2 cup of the aji amarillo beurre noisette carrot purée onto each plate and spread into a shallow swoosh with the back of a spoon.

Slice rested beef tenderloin steaks crosswise into 3/4-inch thick medallions. Arrange 3–4 medallions on top of or beside the purée.

Spoon 1–2 tbs of the warm beef-truffle ponzu sauce over the sliced beef and a little around the purée for visual contrast.

Garnish with thinly sliced scallions (green parts) scattered over the beef and a small handful of microgreens or herbs if using. Finish with a light drizzle (optional) of additional truffle oil (a few drops) and a final pinch of flaky salt.