Ossenhaas bereiden – how to - Allerhande

beef tenderloin

💰Cheaper: sirloin

Sirloin is a more affordable cut of beef that still offers good flavor.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

red wine

💰Cheaper: grape juice

Grape juice can be used for a non-alcoholic alternative.

Let 4 pieces of beef tenderloin come to room temperature.

Just before cooking, season with freshly ground black pepper and salt.

Heat 25 g of butter over high heat in a skillet until bubbling.

Place the beef tenderloin in the pan, moving the pan by the handle to keep the butter moving.

Turn the beef tenderloin over once browned, using tongs to avoid piercing the meat.

Add another 25 g of butter to the pan.

Test the doneness of the beef using the tension in your hand: rare (index finger to thumb), medium (middle finger to thumb), or well done (ring finger to thumb).

Transfer the meat from the pan to a preheated plate and loosely cover with aluminum foil for 5 minutes to rest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens