Black pepper fillet
By BrockHand
This black pepper tenderloin is delicious and tender, making it suitable for cold cuts at banquets. I wish you luck, success and peace!
Recipe Recommendations
- tenderloin 0.8 kg
- black pepper sauce 1.5 tablespoon
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- sugar half a teaspoon
Steps for Black pepper fillet
1
The tenderloin removes fascia and fat.
2
Add marinade.
3
Massage the meat by hand for 2 minutes, cover with plastic wrap, place in the refrigerator and marinate for 20-24 hours.
4
Remove the meat from the refrigerator in advance and bring it back to room temperature. (Preheat oven to 125 degrees C), put 1 tablespoon butter in skillet and heat until smoking.
5
Add in the fillet and fry until the surface changes color and locks in moisture.
6
Place it in a baking sheet covered with tinfoil and insert the thermometer needle obliquely into the middle of the fillet (the thermometer needle should be inserted into the thickest section of the meat).
7
Place in the oven and bake for 40-45 minutes, until the inside temperature of the meat reaches 67 degrees.
8
Remove the baking sheet from the oven, quickly wrap the tenderloin in bundles, and let the remaining heat continue to heat for 15-20 minutes. Then open the tin foil, cool it a little, and then slice and plate.Black pepper fillet Make Tips
Make sure to take the meat out of the refrigerator in advance to bring it to room temperature; otherwise, the cold meat will become tough when it hits the high heat. Additionally, the oil temperature must be high when pan-frying the meat, as this is necessary to seal in the moisture.