Steaks and medallions from beef tenderloin
A source of high-quality protein and iron, this dish supports muscle and cardiovascular health. Fragrant garlic and rosemary add a rich flavor, making it perfect for a keto diet.
First, prepare the marinade according to the recipe “Marinade for Roast Beef and Beef Tenderloin Steaks” and marinate the beef (200 g) for 30 minutes. Then pat the meat dry to remove any excess moisture from the surface.
Add olive oil (10 g), sprigs of rosemary (3 g), and crushed garlic (5 g) to the pan. Heat over low heat until the oil becomes fragrant.
Take the meat out of the refrigerator in advance and let it come to room temperature. Preheat the pan well. Place the steaks or medallions on the hot surface and quickly sear one side until a golden crust forms, gently pressing the meat against the pan. You can place the garlic and rosemary from the fragrant oil on top.
When the bottom side is nicely browned, remove the garlic and rosemary, flip the meat, and place the aromatic additions on top again. Sear the second side and the edges to your desired doneness.
For medium, aim for a temperature of 52-55 °C in the center of the piece.
Let the cooked meat rest for 5 minutes and serve immediately.
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